This is a healthy vegetable accent that can serve as a main course, or as an adjunct to a meat dish. Try it next to broiled salmon for a fresh West-coast style treat.
You can usually buy roasted red peppers ready-made and preserved in salt water or olive oil. If you use the water-preserved peppers, begin by soaking them in a tablespoon of olive oil and one clove crushed garlic. Or make you own by taking two large sweet red peppers and placing them directly over a low gas flame, turning them frequently with tongs until the skin is seared. Cut them into strips and soak in garlic and olive oil for a few hours before preparing the dish.
Steam the ear of corn for about 10 minutes, then strip the kernels from the cob with a sharp knife. You should end up with about 1 cup of corn.
Soak the dried porcinis in water for about an hour. Sautée for 5-10 minutes in their water. Decant the remaining liquid to use in a moment.
Add the roasted peppers, corn and chopped jalapeño to the pan with the mushrooms, and sautée on high heat for a few minutes until all the ingredients are singed and thouroughly heated. Add some of the liquid that was decanted from the rehydrated boletes, just enough to moisten the dish and create a bit of sauce. (Keep any remaining liquid to use later.) Remove from heat and serve immediately.