Roasted Corn and Mango Salsa

0 Preheat the oven to 400 degrees and line a large roasting pan with parchment paper
1 Spead the frozen corn on the parchment paper and place in the oven for about 35-40 minutes until golden brown. Mix half way
2 On another rack place the washed poblano pepper in the oven with the corn and roast for about 20-25 minutes until the skin starts to blacken
3 While the veggies are in the oven half the cherry tomatoes and place in a large bowl
4 Dice the mango, chop the cilantro, and red onion and add to the bowl
5 Dice up the avocado and set aside
6 Once the poblano pepper has cooled, deseed and chop. Then add to the bowl
7 Once the corn is about 5 minutes from being done, place the chopped garlic on then pan to finish roasting with the corn
8 Add in the lime juice. Do 1 if it is a juicy lime or 2 if the limes are not juicy. Then add in some salt. 
9 After the corn and garlic are done and have cooled for a few minutes then place in the bowl and stir everything together
10 Finally add in the avocado and taste to see if more salt needs to be added
11 Serve with chips, on top of a salad, with fish or any meat, etc.