1canned chipotle chili plus 1 tablespoon sauce from the can
Prepare your grill. Grill the corn for 5 minutes over indirect heat until just cooked through. Don’t overdo it or it will become gummy. Alternatively, you can boil the corn for a few minutes. Cut the kernel from the ear of corn and place in a bowl. Add the tomato, pineapple, cilantro, juice from ½ lime (about 1 tablespoon), scallions, and salt to taste, about ½ teaspoon. Set aside.
Remove the seeds from the chipotle chili and chop. Place in a separate bowl with the mayonnaise and sauce from the can of chipotles. Stir to combine and season with a pinch of salt. Set aside.
Grill the hot dogs or brats until cooked through. Serve on the buns with the salsa and chipotle mayo.