Begin by preheating your oven to 425 degrees.
Take your jalapeños, cut them in half lengthwise, and pull the seeds from the jalapenos.
Place them on lined baking sheet and bake them until they are covered in brown burn spots like they have been grilled.
While this is happening, drain your corn and get as much moisture from them as possible.
Place 2 tablespoons of canola oil in a large high sided sauté pan.
Heat over a medium high heat and add the corn.
Sauté the corn until brown spots begin to form.
Do not cover the corn as you need to the moisture to evaporate to facilitate the browning.
Remove the jalapenos from the oven, and the corn from the sauté pan when finished.
Add to a large mixing bowl.
Add grape tomatoes, red onion, cilantro, limes juice, salt and black pepper.
Mix together well.
Add to a food processor and allow to lightly chop the mixture.
Once chopped the corn salsa is ready to serve!