Roast ears of corn in husks directly over grill on high heat for 20 - 25 minutes. The husks will get charred and brittle, this in normal. Pull the corn off of the grill when soft and let cool before peeling the husks off. Stand the ear of corn upright and use a paring knife to slice the kernels off of all sides into a medium sized bowl.
Dice the Roma tomato into 1/4" pieces and add into bowl of corn
Mix bowl of corn and tomatoes with olive oil, small dash of red chili flakes, 1/4 tsp of garlic powder, and salt and pepper to taste.