In a bowl, whisk together the olive oil, lime juice, lime zest, ancho chile powder, cumin, garlic powder, oregano and salt.
Brush the marinade over the pork chops and refrigerate for 30 minutes, or up to 8 hours.
To make the corn salsa, combine all of the salsa ingredients in a bowl, stirring well to combine.
To cook the pork chops, heat your grill to medium-high.
Once hot, place the pork chops on the grill and cook for 7-8 minutes on each side, until it reaches 145-160 F on an instant-read thermometer. Note: If the pork chops are not up to temperature after 15 minutes, flip once more and cook until desired temperature is reached.
Serve the pork chops topped with the avocado corn salsa. Enjoy!