California Avocado Corn Salsa

Recipe from: vicki_vera 

3/4 Cup olive oil
4 Cups fresh corn kernels (about 5 ears)
1 tsp salt
3/4 Cup freshly ground black pepper
2 fresh California Avocados, peeled and seeded
1 large red bell pepper, cored and seeded
4 poblano chiles, roasted, peeled and seeded
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 Cup red wine vinegar

Heat 1/2 cup of olive oil in a large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Cut avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add to corn along with scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.