Tex-Mex Rubbed Pork Tenderloins with Corn and Tomato Salsa

• 2 ears fresh corn, husked ears fresh corn, husked
• Extra-virgin olive oil Extra-virgin olive oil
• 150 gramsAbreviation red grape tomatoes, each cut lengthwise in half red grape tomatoes, each cut lengthwise in half
• 150 gramsAbreviation yellow grape tomatoes, each cut lengthwise in half yellow grape tomatoes, each cut lengthwise in half
• ½ ripe Hass avocado, cut into 6-millimeter dice ripe Hass avocado, cut into 6-millimeter dice
• 2 scallions (white and light green parts only), finely chopped scallions (white and light green parts only), finely chopped
• 2 tablespoonsAbreviation finely chopped fresh cilantro leaves finely chopped fresh cilantro leaves
• ½ jalapeño chile pepper, seeded and finely chopped jalapeño chile pepper, seeded and finely chopped
• ½ teaspoonAbreviation kosher salt kosher salt

Rub