Preheat your grill to high heat. Rub the shucked corn with 2 tsp of the olive oil, reserving the rest for later and sprinkle with the Chipotle pepper evenly.
Place on direct heat on the grill and cook until charred, turning every few minutes. This takes about 10-15 minutes. Once cooked, transfer to a plate to cool.
Rub the sliced pineapple with 2 tsp of the olive oil ( 1 tsp per side) and place on the grill. Cook until charred, about 2 minutes. Flip and cook an additional 1-2 minutes and then transfer to a plate. Turn down the heat to medium.
Rub the mango with the remaining 1 tsp of oil and place onto the grill. Cook for 2-3 minutes per side, slipping once, until charred. Transfer to a plate and turn the heat back up to high.
Rub each Flatout with 1 tsp of oil (1/2 tsp per side) and sprinkle one side of each flatbread with the Chipotle pepper. Place onto the grill and cook until it begins to bubble, about 1-2 minutes per side. Flip and cook an additional 1-2 minutes. *
Immediately cut the Flatout into triangles (they crisp up fast, so cut them quickly to make it easier!)
Cut the pineapple and mango into small cubes and add into a large bowl. Then, use a sharp knife to slice the kernels off the corn and add into the bowl. Finally, add in the jalapeno, cilantro, and avocado.
In a medium bowl, whisk together the lime juice and honey. While constantly whisking, whisk in the olive oil until the mixture thickens.
Pour over the salsa and stir until combined. Season to taste with salt.
Serve with the chips and DEVOUR!
*Depending on the size of your grill, you may only be able to do 2 at a time.