Place the corn on the grill and roast, turning often, until
golden brown on the outside, about 15 minutes. When it cools,
cut the kernels off into a bowl. Add the onions, beans,
jalapeno, red pepper, and cilantro. Combine the oil, lime
juice, chile powder, and cumin in a smaller bowl. Pour over
the corn and bean mixture, and toss to mix. Let sit in the
refrigerator for half an hour before serving. Makes 4 servings.