Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly.
Cut bell peppers and green onions into 1/3-inch pieces.
Cut corn off cob.
Heat 2 tablespoons oil in heavy small skillet over medium-high heat.
Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds.
Pour into large bowl; mix in lime juice and hot sauce.
Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.
Per serving: Calories (kcal) 122.8, % Calories from Fat 57.1, Fat (g) 7.8, Saturated Fat (g) 1.1, Cholesterol (mg) 0, Carbohydrates (g) 13.1, Dietary Fiber (g) 2.5, Total Sugars (g) 2.8, Protein (g) 2.3
