Preheat Cast Iron Pan. Add butter, spices and corn and roast the corn until it is cooked. I roast it until it starts to "pop" or jump out of the pan.
Slice the fresh peppers and remove the seeds. Roast in the oven at 350* for 5-7 minutes
While the corn and peppers are roasting, dice the onion and tomatos and place in a large bowl.
Once the corn is roasted, allow to cool to room temp, and add to onions and tomatos.
Carefully dice the peppers and mix into corn, tomatos, and onions.
Squeeze 1/2 a lemon over the mixture and stir.
Refrigerate until ready to enjoy!