Roasted New Mexico Chile and Corn Salsa

I got a bunch of New Mexico Chiles at the market and I decided to make a salsa with them. If you are a total fucking sissy and can't handle a tiny amount of heat, you can sub anaheim chiles without a problem. Let's begin:
Roast your chiles. "How do I do that?" Do I have to explain every little fucking thing to you? Damn. Broil them until they are charred and the skins have released. You have to rotate them regularly and be sure to keep the door open and the light on so you can keep a close eye. Let them cool and then remove the skins. Some people, stupid ones, place them in a bag to steam them after removing them from the oven. If you do it right in the first place, this step is totally unnecessary. Diced up your skinned peppers and mix with corn, cilantro, tomato (seeded and diced), lime juice, olive oil, white onion, garlic, and salt & pepper.

I used some leftover flank steak to make a badass quesadilla with the salsa. It was amazing.

I just wanted to show you this picture so you know what it looks like when you make a quesadilla the right way. We all know you can't even make fucking toast, loser. Eat it.