Prepare charcoal for grilling according to package instructions {or heat your gas grill to medium}. Grill corn, poblano, and tomatillos until browned on all sides {pepper and tomatillos with blister and pop a little}. Place pepper and tomatillos in a bowl, immediately cover with plastic wrap, and set aside for 5 minutes.

Once corn is cool enough to handle, cut kernels off cob. remove peppers and tomatillos from bowl, and using your fingers remove the skins. Halve the pepper and seed it; dice finely. Dice the tomatillos being sure to capture the juices. Add tomatillos (with juices), diced poblano pepper, red onion, cilantro, and salt to bowl with corn. Slightly smash the avocados and add to the rest of the ingredients. Mix until well combined. Serve with tortilla chips.