Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away. Alternatively, you can use antipasti peppers drained from their oil.  

Scoop out and discard tomato seeds. Put tomatoes into a food processor with lime juice, paprika and chipotle paste. Add peppers, then pulse until your desired texture. 

Add the sweetcorn and serve