Preheat oven to 350º. Place corn directly on oven rack and roast for 30 minutes, or until corn is soft. Let cool slightly before removing husks and silks. Holding the cob vertically at a slight angle, slice corn off in large slabs. Place kernels in a large bowl.
Add the beans, bell pepper, green onions and cilantro to the corn and mix thoroughly.
In a small bowl, mix together lime juice, oil, spices, hot sauce, salt and pepper. Dress salad and mix well. Refrigerate until serving.