Pan Fried Whitefish with Avocado/Corn/Chile Pepper salsa

1. I am shamelessly copying this from my bff Kyna William's blog.  However, this is SO GOOD, I want to make it again.  So i'm putting it on here. IT IS SOOOOOO GOOD. AND SO EASY. SO GOOD. SO EASY. SO GOOOOOD. 
2. 
   
3. 1 large poblano chile pepper, cut into thin strips
4. 1/4 cup plus 1 teaspoon extra-virgin olive oil
5. 1 small onion, thinly sliced
6. 1 ear of corn, kernels cut off
7. 1 garlic clove, minced
8. 1/2 large Hass avocado, diced
9. Juice of 1/2 lemon
10. 1/4 cup chopped cilantro
11. Salt and freshly ground pepper
12. Four 6-ounce flounder fillets
13. All-purpose flour, for dredging

1. In a large nonstick skillet, spread the poblano strips in an even layer and cook over high heat, without stirring, until lightly charred, 3 minutes. Add 1 teaspoon of the olive oil and the onion and cook over moderate heat until the onion is lightly browned, 3 minutes. Add the corn and garlic and cook, stirring, until heated through, about 2 minutes. Transfer the relish to a bowl and let cool to room temperature. Gently fold in the avocado, lemon juice and cilantro and season with salt and pepper.
2. Season the flounder with salt and pepper. Dredge the flounder in the flour, shaking off the excess. In each of 2 large, nonstick skillets, heat 2 tablespoons of the olive oil until shimmering. Add 2 fillets to each skillet and cook over moderately high heat until golden brown on the bottom, about 3 minutes. Turn and cook just until the fillets are white throughout, about 1 minute longer. Transfer the flounder to plates and top with the poblano relish.