Preheat a large skillet or grill to medium-high heat. Place the husked corn ears directly onto the hot cooking surface. Turn them occasionally using tongs, allowing the kernels to develop lightly charred, golden-brown spots all over, which should take about 8 to 10 minutes total. Once charred, transfer the corn to a cutting board and let it rest for 2 to 3 minutes until cool enough to handle. Hold each ear upright and carefully slice downward with a sharp knife to remove the kernels, rotating the cob as you work around it.

As the corn cools, prepare the other vegetables. Halve the tomatoes, remove the seeds, and cut the flesh into 1/2-inch dice. Dice the green pepper into similar-sized pieces. Trim and mince the jalapeno finely, discarding most of the seeds and inner white membrane to moderate the heat while keeping the pepper's flavor intact. Chop the fresh coriander and have everything ready for mixing.

Transfer the roasted corn kernels to a medium mixing bowl along with the diced tomatoes, green pepper, minced jalapeno, and chopped coriander. Sprinkle the coarse kosher salt, black pepper, chili powder, ground cumin, and smoked paprika evenly over the mixture. Drizzle in the fresh lime juice and extra virgin olive oil. Using a gentle folding motion, mix everything together until well combined, being careful not to mash the tomatoes or corn. Taste the salsa and adjust the seasoning with extra salt or lime juice if desired. Allow the mixture to sit at room temperature for 5 to 10 minutes before serving so the flavors have a chance to blend together.