1. Heat grill to medium, then clean and oil grates. Brush corn and onion all over with 2 teaspoons oil and place on grill along with poblanos. Close lid and grill, turning occasionally, until corn is spotty brown and onions are well marked and tender, 6 to 8 minutes; transfer to a cutting board. Continue to grill poblanos until skin is blistered and blackened, about 5 more minutes. Place poblanos in a bowl, cover with plastic wrap, and let sit for 10 minutes.
2. Cut corn kernels from cob and place in a medium bowl. Cut onion rounds in half and add to bowl. Peel, seed, and slice poblanos and add to bowl along with 1 tablespoon oil, lime juice, and salt; toss to coat.
3. Cut pizza dough in half. On a lightly floured surface, roll and stretch each half into a 16x6" oval. Transfer one oval to a lightly floured, inverted baking sheet, then carefully slide dough onto grill. Close lid and grill for 1 to 2 minutes. Poke any bubbles with a fork and continue to grill dough until underside is well marked, 1 to 2 more minutes. Return crust to inverted baking sheet with grill marks facing up. Repeat with remaining dough.
4. Top crusts evenly with mozzarella and corn mixture. Return flatbreads to grill, close lid, and cook until crusts are cooked through and cheese is melted, about 3 minutes. Sprinkle evenly with radishes and cilantro, cut into squares, and serve.
Source: Hannaford fresh Magazine, May - June 2018