Meanwhile slice the poblano chiles in half, and while wearing gloves, remove the ribs and the seeds. Add the peppers cut-side down to a baking dish that has been lightly coated with olive oil and roast them in the oven for about 10 minutes. Chop them up and set aside.
When the potatoes finish cooking remove them to a plate lined with paper towels. Add the remaining 1 tablespoon of oil to the skillet and cook the onions, garlic, celery, bell pepper, and corn. Add salt and pepper to taste, and juice the lime and add it to the skillet and cook on low for 5 minutes. Stir well.
Enjoy with pico de gallo