Let the peppers cool to the touch, then chop into bite-sized pieces.
We also diced: 1/2 red onion, two cloves of garlic, and 1 box of cremini mushrooms.
Heat some oil in a heavy-bottomed pan until very hot, then spread out in a thin layer the kernels from one ear of corn. Let the corn char for about 30 seconds then remove the corn from the pan.
Add more oil to the pan and aute the onion, peppers, and garlic with olive oil, salt and pepper.
Turn off the heat and add about half a cup of queso fresco, cubed, and half a tablespoon of fresh chopped mint leaves (original recipe calls for epazote if you can find it, but recommends mint as a suitable substitute, and it suited us just fine).
You can use bottled hot sauce or ready-made salsa, but since we were already cooking, we (I mean J, really) made this excellent, also from Epicurious, salsa, which called for roasted tomatoes and fresh cilantro and is just perfect. This recipe makes for way more than what you'll need to top your tacos, but that's what chips are for. (Mmmm!)
Scoop some of the vegetable mixture into the tacos and garnish with salsa, fresh avocado, and more cheese (if that's your desire; the recipe recommends cotija). Break out the cerveza and enjoy!