Husk the corn and place on a hot grill along with the poblano and jalapeno pepper halves. Cook about 10 minutes, turning occasionally, until charred and cooked through.

Remove from grill. Place peppers in a sealed plastic bag or a mixing bowl with plastic wrap tightly covering the top for 10 minutes.

When corn is cool enough to handle, cut the kernels from the cobs into a medium bowl. Add butter and stir well until melted and combined.

Remove peppers from bag and peel off the charred skins. Chop into small pieces and add to the bowl.

Stir in cilantro, lime juice, garlic, paprika, chili powder, salt, pepper, and queso fresco. Serve.