Preheat your grill to medium-high heat.

Place the shucked ears of corn on the grill and grill until charred on all sides, turning occasionally. This should take about 10-15 minutes.

Remove the corn from the grill and let it cool for a few minutes.

Use a sharp knife to remove the kernels from the cobs and place them in a large mixing bowl.

Add the diced mangoes to the bowl with the corn.

Add the chopped cilantro, salt, cumin, onion powder, cayenne, and lime juice to the bowl, and toss everything together until well combined.

Taste the salsa and adjust the seasoning as needed, adding more salt, lime juice, or spices to taste.

Transfer the salsa to a serving bowl and garnish with additional cilantro leaves, if desired.

Serve the Fresh Corn and Mango Salsa chilled, with tortilla chips or as a topping for grilled chicken, fish, or shrimp.