Combine cilantro, oil, pistachios, lime zest and juice, garlic and 3/4 t salt in a blender or food processor and puree until smooth. (This can be made ahead and stored in the fridge but bring to room temperature before serving. If you want to make just the pesto, you may want to add more oil to the mixture because this made a very thick pesto.)

Preheat the grill to medium high. Grill poblanos, turning occasionally, until well charred and tender, about 14-16 minutes.

Grill the corn, turning as needed until slightly charred.

Brush each onion wedge with oil and grill until tender and has some grill marks, about 8 minutes.

Place poblanos in a plastic bag and let steam. This makes them easier to peel. Cool and then slice off the top. Make a slit in the side to flatten poblano. Skin should scrape right off from the top of the stem. A little bit of char doesn’t hurt the taste. Turn over and remove seeds. Chop into 3/4″ pieces. Place in a large bowl.

Slice corn off of cob.  Reserve half of corn for garnish and place the rest in  bowl with poblanos.

Slice onions into thinner slices and place in bowl.

Cook pasta according to directions on package. Drain and transfer to bowl with vegetables.

Add pesto, half of the cheese and toss well. (You may not need to use all of the pesto. It is up to you how much you want on there.)

Serve topped with remaining corn, cheese and some cilantro leaves.