As a note, I like to start with the salsa if I’m going to grill the corn and the poblano peppers!
Heat the grill to the highest setting. Once hot, throw the ears of corn directly on the grill. Throw the poblano peppers right on the grill too. There is no right or wrong way here - I grill the corn until it’s bright yellow and has a few char marks. I grill the peppers until they are charred. Remove the corn from the grill. Remove the peppers and place them in a resealable bag for 10 to 20 minutes. This helps the peppers steam and soften.
Slice the corn off the cob and place it in a bowl. Once the peppers have steamed in the bag, remove the charred skin and chop them. Throw them in the bowl with the corn. Add in the cilantro, a bit pinch of salt and pepper and the juice of 1 to 2 limes (depending on how much lime juice you like!). I toss in the avocado at the end right before serving.
To make the salmon, stir together the brown sugar, paprika, garlic, salt and pepper. Sprinkle it all over the salmon.
To roast the salmon: place it on a baking sheet and roast at 400 degrees for 12 to 15 minutes, until just opaque and it flakes with a fork.
To grill the salmon: grill over medium-high heat with the lid closed for 10 to 12 minutes. I do not flip the salmon as I find it sometimes falls apart. I just grill with the lid closed until opaque and it flakes with a fork.
Assemble the tacos by add some of the flaked salmon to the tortillas. Top with the corn salsa, some pickled onions and cotija cheese. Spritz with lime and serve!