Prepare Romesco sauce: Roast the bell peppers and poblano pepper, removing the stem, seeds and skin (or substitute jarred roasted peppers). Let cool completely. Blend all sauce ingredients in a food processor or blender. Season to taste with additional lemon juice as needed. (This sauce is even better made a day ahead.) Set aside.
Prepare the corn: Bring a large pot of water to boil, add corn and cook for 3-5 min. Remove corn and allow to cool. Slice corn off of cobs.
Preheat oven to 400 F. Line a baking sheet with parchment or aluminum foil. Lay salmon on baking sheet and season lightly with salt and fresh pepper. Bake salmon until barely opaque in center, about 15-20 min.
Heat a large saute pan over high heat. Add canola oil, then add the corn kernels and paprika. Saute until corn is hot and sizzling.
Serve salmon with a heap of corn and green Romesco. Garnish with a lemon or lime wedge.
Recipe courtesy of Ingrid Berger