Husk the corn and grill, turning often until lightly
charred
Cut kernels off corn and transfer to a medium
bowl
Cut the onion and red bell pepper into medium
dice and add to the corn
Cut stems off serrano chili and
slice across into thin slices and add to mixture
Remove
leaves from cilantro stems and mince
Mince the chipotle
chilies and add to corn along with cilantro, lime juice,
corn oil and salt and pepper to taste.
Let stand at room temperature at least 30 minutes or
refrigerate at least 1 hour and up to 2 days
