Smoky Corn Salsa

I was surprised at how good this salsa was! It has so much flavor! I love it!

Ingredients:
1 red bell pepper, quartered, seeded
2 ears of fresh corn, husked
1/4 to 1/2 (depending on how much you like) red onion cut into chunks
2 T. olive oil, divided
1 garlic cloves, minced
1 t. cumin
1 t. fresh lime juice
2 t. bottled chipotle hot sauce
1/3 C. chopped fresh cilantro

Prepare barbecue (high heat). Brush bell peppers, corn, and onions with some olive oil and sprinkle with kosher salt and freshly ground pepper. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, about 10 to 15 minutes for bell peppers and corn and maybe a little less for the onion. Cool slightly. Cut bell peppers and onions into 1/3 inch pieces. Cut corn off cob.
Heat 2 tablespoons oil in a heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely and then mix in cilantro.