In a medium-sized skillet over medium high heat, add the olive oil and let the oil heat about one minute. Add the corn, Poblano pepper, onion and garlic. Sauté for five minutes. Add all remaining Pineapple Corn Salsa ingredients. Turn the heat to the lowest setting and let simmer two minutes stirring often. Taste and adjust the salt and pepper to your taste. Chill the Salsa. May be made a day in advance if needed.