If using fresh ears of corn, pressure cook the ears of corn in the instant pot with the husk and silk still on with 2 cups of water for 3 minutes. You may have to cut off the corn shank to fit inside the instant pot.
Release pressure after the 3 minutes and remove the ears of corn to cool
Peel the husk and silk right off and slice off the corn
Run the back of your knife along the corn cob to get everything you missed (milk your corn)
Add your corn, diced jalapeno and pablano or pasilla peppers, cilantro, salt and pepper, and lime juice to a mixing bowl and mix well
Cover the bowl with plastic wrap and refrigerate until ready to serve over tacos, nachos, fries, salads, inside burritos, or to scoop with tortilla chips