Shrimp And Poblano Salad With Tortillas

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3 large ears corn, shucked

2 large poblano chiles

1 large red bell pepper

3 tablespoons vegetable oil, plus more for brushing

2 tablespoons fresh lime juice

2 tablespoons chopped cilantro

1 garlic clove, minced

Salt and freshly ground pepper

2 dozen medium shrimp (about 10 ounces), shelled and deveined

12 thin slices of salami (3 ounces), halved

Four 8-inch flour tortillas

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