Prepare the vegetables for the grill. Remove the husks and skins from the corn and rub them with oil. Quarter the bell pepper and remove seeds and pith. Half the habanero and remove the seeds and pith.
Heat a grill to medium-high, about 400 degrees F (205 degrees C).
Add the corn, bell pepper, red onion, and habanero to the grill, then cook until there is a slight char on them. Don’t let them get soggy or too crispy. Remove from the heat and let cool.
Prepare the ingredients for the salsa. Slice off the corn kernels. Dice into similar sizes the bell pepper and red onion. Finely dice the habanero.
Use a sharp peeler to remove the skin from the peaches. Make a cut around the middle and split the peaches in half to remove the pit. Dice the peach into small pieces.
Add the peach to the corn mixture along with the lime juice, and olive oil then gently mix. Taste and add salt and pepper as/if needed.