Soak corn in the husk in cold water for 8 - 10 hours.
Roast corn and pepper together in a 400-degree oven for one hour. (Place the whole ears, with husk, directly on the oven rack. Place the pepper on an aluminum foil-lined baking sheet and rotate every 15 minutes to get a good char all around the pepper).
Peel the pepper, pull out the stem and scrape out the seeds and ribs and cut the pepper into thin slices.
Remove the husk and silk from the corn and cut off the kernels.
Add corn and pepper to a bowl.
Whisk together the dressing ingredients until you have a smooth dressing. Add milk to thin the dressing to your liking.
Pour the dressing over the vegetables and serve with a main dish and tortilla chips.
Roasted Pepper and Corn Salad with Goat Cheese Dressing https://thespicetrain.com/roasted-pepper-corn-salad-goat-cheese-dressing/