Grilled Tomato and Bell Pepper Salsa

2 firm-ripe tomatoes
1 small onion, cut into 3/4 -inch-thick slices
2 teaspoons olive oil
1 ear corn, inner layer of husk intact
1 small red bell pepper, seeded and finely chopped
1 small yellow bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon chili powder
2 tablespoons chopped cilantro

Heat grill to medium hot or preheat broiler.

Brush tomatoes and onion with oil. Place tomatoes, onion, and corn on grill or broiler pan.

Grill or broil 4 inches from heat, turning frequently, until lightly browned, 10 to 12 minutes.

When cool enough to handle, finely chop tomatoes and onion. Remove husk from corn and cut kernels from cob.

In serving bowl, combine tomatoes, onion, corn, red pepper, yellow pepper, garlic, cumin, oregano, salt, chili powder, and cilantro.

Refrigerate until ready to serve.