Light up a grill (charcoal or gas) over medium / medium high heat.
Brush both sides of the pineapple slices and each ear of corn with olive oil.
Add the pineapple slices to the heated grill and cook, flipping once halfway through, until lightly charred, about 4 to 6 minutes. Remove to a platter or plate.
Next, add the corn to the grill and cook until charred all over and cooked, turning them occasionally to get all sides, about 15 to 16 minutes. Remove to the platter as well. Let both the pineapple and corn rest until cool enough to handle.
Dice the pineapple slices and add to a medium bowl. Cut off the kernels from the ears of corn and add to the bowl as well. Next, add in the red onion, jalapeno, cilantro, avocado, lime juice, hot sauce and salt. Toss to combine. Taste and add more salt (or hot sauce!) to your liking.
Serve with plenty of chips.