Pickled Pintos, Corn, and Poblano Peppers

1 1/2 pounds fresh poblano chile peppers (about 6 peppers)
4 cups fresh corn kernels (about 8 ears of corn)
3 (15 ounce) cans pinto beans, rinsed and drained
3 cups white vinegar
1 cup sugar
1 cup water
1 tsp ground cumin
3 cloves garlic, coarsely chopped
2 tablespoons kosher salt

To roast peppers, preheat oven to 425 degrees F. Cut peppers in half lengthwise; remove stems, seeds, and membranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 30 to 35 minutes or until skins are blistered and dark. (Or, broil 4 to 5 inches from heat for 8 to 10 minutes.) Bring the foil up and around peppers and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Cut peppers into 1/2-inch pieces.

In a covered medium saucepan cook corn in a small amount of boiling water for 5 minutes. Drain and cool. In a large bowl combine the corn, peppers, and beans; set aside.

In a large nonreactive pot combine vinegar, sugar, the water, cumin, garlic, and salt. Bring to boiling over medium-high heat, stirring to dissolve the sugar.

Pack bean mixture into 5 hot sterilized pint canning jars, leaving a 1/2-inch headspace. Pour the hot vinegar mixture over the vegetable mixture, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling-water canner for 15 minutes. Remove jars from canner; cool on wire racks. Let stand for 3 weeks before serving.