(adapted from Bon Appetit)
Preheat barbecue (medium heat). Brush potato wedges with canola oil, sprinkle with kosher salt and fresh ground pepper. Grill potatoes 20 to 30 minutes, turning frequently. Transfer potatoes to work surface, cut crosswise into 1-inch pieces, set aside to cool.
Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
Place potatoes, poblanos and green onions in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.