1. Soak the ears of corn (in husks) in water for 30 minutes. 2. Roast corn on hot grill or place them in 400* oven for 20 minutes. 3. Cut corn off cobs. 4. Combine chopped peppers, oregano, corn, scallions, toss well. 5. Heat oil and saute onion until soft. 6. Add vinegar and bring to a boil. 7. Pour vinegar mixture over corn mixture and allow to sit for 1 hour before using.