1. Char peppers under broiler until blackened on all sides. Enclose in a plastic bag and let stand 10 minutes.
2. Peel and seed peppers and cut into small pieces. Cook corn in boiling water until tender, about 5 minutes. Drain. Combine peppers, corn, tomatoes, green onions and jalapeno pepper in serving bowl.
3. Meanwhile, cook potatoes and garlic in large pot of salted water until potatoes are tender, about 3-4 minutes. Drain and rinse under cold water. Mince garlic. Mix potatoes and garlic with vegetables.
Whisk canola oil, lime juice and salt and pepper. Pour over salad and toss lightly.