How to Make It
Light a grill. In a large saucepan of boiling water, cook the corn until just tender, about 4 minutes. Drain and let cool, then cut the kernels from the cobs into a large bowl.
Grill the poblanos and red pepper over high heat, turning, until charred all over and tender, about 5 minutes for the poblanos and 8 minutes for the red pepper. Transfer to a rimmed baking sheet to cool. Remove the charred skins, seeds and stems and cut the poblanos and red pepper into 2-by-1/2-inch strips. Add them to the corn.
In a small bowl, mix the 3 tablespoons of oil with the lime juice, cilantro and garlic. Pour the dressing over the corn and season with salt and pepper; toss well.
Brush the shrimp with oil and season lightly with salt and pepper. Wrap each shrimp in a half slice of salami and skewer 6 shrimp onto each of 4 metal skewers. Grill over high heat, turning once, until the salami is crisp and the shrimp are just cooked through, about 1 1/2 minutes per side. Transfer the shrimp to a plate. Generously brush the flour tortillas with oil and grill over high heat until blistered and charred, about 1 minute per side.
Remove the shrimp from the skewers. Add them to the corn salad and toss well. Transfer the salad to plates and serve with the grilled tortillas.