Fire Roasted Corn Salsa

1 can mexi corn
1/4 small red onion, minced
2 tablespoons minced cilantro
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons kosher salt
1/4 teaspoon dried Mexican oregano

Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, red onion, cilantro, olive oil, lime juice, salt and dried oregano. Stir to combine, taste for salt and adjust to taste.