Combine the corn, poblanos, peaches, honey, cider vinegar, oil, chives, and salt and pepper to taste. Taste and adjust the seasoning as needed. Serve warm or at room temperature.

To grill the corn, discard the husks and silk. Rinse and wrap each damp ear of corn in aluminum foil. Cook for 20 to 35 minutes on a hot covered grill, turning the ears every 7 to 8 minutes, until the kernels are tender and start to brown. (The time depends on the heat of the grill and the size and age of the corn.)

Grill the poblano directly over the flame on the grill, turning to char all sides. Remove from the grill and cover with plastic wrap or place inside a food-safe plastic bag for 10 minutes. Peel away the charred skin, core and seed.

To remove the skin from the peaches, place each piece of fruit in a pot of boiling water for 30 seconds to loosen the skin. Peel when cool enough to handle.

Makes 6 (3/4-cup) servings.