Bring the salmon fillets to room temperature for roughly 30 minutes prior to cooking them.
This encourages more even cooking.
Preheat your grill to 525F.
When grill grates are hot before cooking, clean them off thoroughly with wire brush.
While the grill is heating up and your salmon fillets are resting at room temperature, prepare the corn salsa.
If using fresh sweet corn, shuck the corn and remove any extra threads that remain.
Steam corn in a saute pan in shallow water with a lid.
Remove corn when cooked and bright yellow in color and allow to cool.
When cool enough to handle, remove corn kernels using a sharp knife, and break up the kernels using a fork and set corn aside.
Combine corn with cilantro, garlic, jalapenos, blended chipotles in adobo, ground cumin, cayenne pepper, lime zest, lime juice, mayonnaise, and red onion.
Season salsa with salt & black pepper to taste.
When your grill is hot and the salsa is ready, season the salmon fillets with salt on both sides.
Cover the surface of the fillets with a light layer of mayonnaise.
Place the fillets on the hot cleaned grill.
Cook the first side for 3 minutes.
Cook the second side for 2 minutes.
Cooking times will vary slightly here.
Remove the salmon when the flesh is barely cooked through.
Quickly plate the salmon and top with the cilantro & corn salsa.
Serve hot.
Notes
If you have any leftover grilled salmon & salsa the following day, mix the ingredients together in a bowl with some fresh salad greens. Dress with olive oil, balsamic vinegar, salt & freshly-ground black pepper.