In a bowl, whisk together the olive oil, lime juice, lime zest, ancho chili 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, preheat your grill over medium-high heat.
Once hot, place the pork chops on the grill and cook for 7-8 minutes on each side, until a meat thermometer reaches 145-160 degrees F.*
Serve the pork chops topped with the avocado corn salsa.