Heat oven in broiler mode.

Place red bell pepper and jalapeno pepper on a foil-lined baking sheet under broiler for 2-3 minutes until skin on one side is blackened.

Using tongs, rotate peppers to a non-blackened side and broil for another 2 minutes.

Continue rotating peppers until all sides are blackened and skin is peeling slightly. Remove peppers from oven and immediately place in a bowl.

Cover bowl with a plate and let cool.

Using a sharp paring knife, remove corn kernels from the cob into a medium bowl, scraping the cobs to make sure the milk from the kernels is reserved.

Combine all ingredients except the peppers in a slow cooker.

When peppers are cool, remove blackened skins, seeds and stems from the peppers and mince.

Add peppers to slow cooker and cook on low for 2-3 hours, stirring occasionally.