Instructions: Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4 inch pieces. Transfer to large bowl.

Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeno into chili-bell pepper mixture.

Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer.

Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic.

Mix potatoes and garlic into chili-bell pepper mixture.

Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead.

Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.

Serves 6 to 8

*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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