Blanch corn in boiling salted water for 2 minutes and drain.
Place the corn around the edges of a HOT FIRE, where the heat is lower, so it is just barely over the coals. Cook the corn, rolling it around frequently, for about 3 minutes, or until well browned. Remove from the grill.
As soon as the ears are cool enough to handle, slice the kernels from the cobs into a small bowl. Add the remaining ingredients and toss well.
4 ears corn -- husked and desilked
1/2 red bell pepper -- seed and dice small
1/2 green bell pepper -- seed and dice small
1 small red onion -- peel and dice small
2 tablespoons fresh chile pepper of your choice -- minced
1 cup red wine vinegar
1/3 cup olive oil
3 tablespoons molasses
1/2 cup fresh parsley -- roughly chopped
salt and freshly cracked black pepper -- to taste