Peach-Corn Salsa with Chili-Lime Chips - Forks Over Knives

Ingredients

• 2 ears sweet corn, husks and silks removed
• 5 tablespoons lime juice
• 1 fresh poblano chile pepper, halved and seeded
• 1 small yellow onion, cut crosswise into ½-inch slices
• 1 medium peach, halved and pitted
• 1 15-oz. can black-eyed peas, rinsed and drained
• 2 tomatoes, seeded and chopped (1 cup)
• ¼ cup chopped fresh cilantro
• ¼ teaspoon ground cumin
• Sea salt and freshly ground black pepper, to taste
• 12 corn tortillas
• Chili powder, to taste