Grill the corn, turning frequently, over medium–high heat three to four minutes, until lightly charred. Cool a few minutes, and then cut the corn off the cob and set in a bowl. Mix in the remaining ingredients, except tortillas and oil. Cover and refrigerate until needed.
Preheat oven to 400 degrees F. Line three large baking sheets with parchment paper. Brush a tortilla with 1 Tbsp. of the oil and cut it in half. Cut each half into six wedges and set the wedges, not touching, on one of the baking sheets. Repeat with the remaining tortillas and oil. Bake tortillas, one sheet at a time, for 7 minutes, or until the tortilla chips are crisp and golden. Serve the chips with the salsa.