Preheat your grill to medium-high heat. Place the corn cobs directly on the grill grates, cooking for about 10-15 minutes until kernels are charred and tender.

Once the corn is cool, slice the kernels off the cobs to yield about 2 cups. Dice 2 ripe tomatoes and finely chop about 1/4 of a red onion. Chop a handful of fresh cilantro.

In a large mixing bowl, combine the grilled corn, diced tomatoes, chopped onion, cilantro, and desired amount of chipotle in adobo. Squeeze lime juice over the mixture.

Stir to blend all ingredients thoroughly. Adjust seasoning with salt and more lime juice if needed.

Transfer to a serving bowl and enjoy immediately with tortilla chips or let rest in the refrigerator for enhanced flavor.