Roast chilies on gas flame or in oven until skins are black. Place in bowl and cover with plastic wrap for about 5 minutes. Rip up mozzarella balls into quarters and place on large plate. Once the chilies have cooled down enough to handle, peel off blackened skins. Remove seeds and thinly slice. Sprinkle chilies and handful of ripped up basil leaves over mozzarella. Drizzle with olive oil and the juice of 1 lemon. Season with salt and pepper.