Brush the corn lightly with olive oil, then season with salt and pepper. Place the ears of corn over a stove's open flame and cook for about 1 to 2 minutes on all sides, until kernels are golden brown in spots. Be careful - kernels may pop. Remove and set aside to cool.

Once the corn has cooled, cut the kernels from the cobs and transfer to a nonreactive mixing bowl.

Add the tomatoes, onions, peppers, cilantro, lime juice and lemon juice to the corn and stir until well-combined. Season the salsa with salt and pepper. to taste and set aside briefly to allow the flavors to come together.

Serve with tortilla chips.