Turn broiler to high. Set poblano and jalapeño peppers on a broiler pan and slide into oven. Roast, turning every 2 - 3 minutes, until the skin of both is blackened all over. Set peppers in a sealed brown paper bag to steam for 10 minutes. Under cold running water, peel off skin, pull out stem, and remove seeds.

To make the salsa, fold minced roasted peppers into strawberries. Add shallot, 2 tablespoons lime juice, a generous pinch sea salt, and chili powder. Fold in cilantro and chives. Taste, and add more lime juice or sea salt as needed. Garnish with chive blossoms.

Cover and refrigerate for up to two days. Allow salsa to come to room temperature before serving. Serve salsa with Garden of Eatin' Organic Blue Corn Bowls.