Heat a grill to medium-high heat.
Add the corn and jalapeno to a sheet tray, drizzle with the olive oil and sprinkle with salt and pepper.
Grill on all sides until lightly charred, about 6 minutes total.
Remove from the grill and cool for a few minutes until you can handle.
Use your knife to remove the corn kernels from the ears of corn.
Finely chop the jalapeno.
Add both to a bowl, and then stir in the tomatoes, avocado, red onion and lime juice.
Taste for seasoning and adjust as necessary with more salt as needed.
Serve with tortilla chips.