Heat 2 Tbsp of olive oil in a large pot over medium heat  *  Add two seeded and chopped poblano peppers – one large chopped onion – 3 cloves sliced garlic – and 1/2 tsp each of salt and black pepper  *  Cook, stirring until softened – about 10 to 12 minutes  *  Add one 28-ounce can of diced tomatoes  *  Let it cook for 12 to 15 minutes  *  *  Bring to a simmer  *  Add two cups of fresh or frozen corn kernels and cook for 3 more minutes – until the corn is tender  *  Continue to cook – Add 1 pound of raw medium peeled and deveined shrimp –  two or three frozen medium lobster tails and 10-ounces of fresh scallops with 3 cups of water  *  Keep cooking and stirring occasionally – until the seafood is just white and tender  *  Sprinkle with black pepper and serve