Summer Picnic Salad

1 (17-ounce) can whole kernel corn, drained

1/2 cup diced chile poblano, peeled, and seeded

1/2 cup chopped green olives with pimientos

1/3 cup chopped green pepper

1/3 cup chopped red bell pepper

1/3 cup sliced green onions

1 teaspoon crushed red pepper

3 tablespoons lime juice

3 tablespoons olive oil

1 teaspoon garlic, crushed

8 ounces "queso fresco" or a very mild feta cheese, crumbled

Lettuce leaves

2 small tomatoes, cut into wedges, for garnish