Combine the 1/3 cup olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, and hot sauce in a medium bowl.  Slice the peppers and red onions and place in the oil/lemon mixture.  Refrigerate for an hour.

     Remove husks and silk from corn.  Cut kernels from the cobs.  In a large skillet, cook kernels in the 1 T. oil over medium-high heat about 5 minutes or until tender and golden brown, stirring often.

     Turn down heat as necessary to prevent corn from popping out of the skillet.  Remove from heat.

     While the corn is still warm, add the mixture with the peppers and onions to the corn.  Sprinkle with parmesan cheese and cilantro.