Grilled Swordfish with Mango Salsa

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1 ear of corn, shucked

2 ripe mangoes, peeled and cut into large wedges

2 limes, peeled, segmented and diced, plus the juice of 1/2 lime and wedges for serving

1/4 cup diced red onion

1/2 habanero chile pepper, minced

1/4 cup fresh cilantro, minced, plus leaves for garnish

1 avocado, peeled, pitted and diced

Kosher salt

1 teaspoon ancho chile powder

1 teaspoon ground coriander

4 6-ounce swordfish steaks

1/4 cup extra-virgin olive oil, plus more for drizzling

Freshly ground pepper