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Place the poblano peppers directly over a gas burner on high heat, or under a broiler set to high, turning with tongs every 2–3 minutes until the skin is blackened and blistered on all sides, about 8–10 minutes total. Transfer to a cutting board, let cool for 5 minutes, then peel off the charred skin, remove the stem and seeds, and slice the flesh into thin strips.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the corn kernels and cook, stirring occasionally, until lightly golden in spots, about 3–4 minutes. Stir in the cumin, smoked paprika, and salt and cook until fragrant, about 30 seconds. Transfer the corn mixture to a bowl and wipe out the skillet.
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