Red Chile Rubbed Salmon with Toasted Corn Vinaigrette

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Red Chile Rub:

1/2 cup ancho chile powder

2 teaspoons cumin

2 tablespoons brown sugar

1 teaspoon cinnamon

Olive oil

4 salmon steaks, about 6 ounces each

Salt and pepper

Toasted Corn Vinaigrette:

2 ears corn, husk removed

1/4 cup fresh lime juice

1 jalapeno, grilled, seeded and chopped

1 tablespoon honey

1/4 cup olive oil

Salt and freshly ground pepper

2 green onion, finely sliced (white and 2 inches of the green)

3 tablespoons chopped cilantro