Remove your steaks from the fridge while the grill is preheating to two zones: 1 high heat and 1 medium/low heat. (About 10 minutes).
Cook the corn while preheating. First, rub outside of your corn husks with a little bit of oil so they don't stick. Place onto the low heat side of the grill for about 15 minutes rotating every few minutes. Remove and tent with foil.
Make the chili rub by mixing all the ingredients into a small bowl. Add oil last. This should create a thick wet sand mixture that will stick to your strip steaks.
Oil grates with a paper towel or basting brush, then place steaks onto hot sections of grill. Cook for about 3 minutes on each side and then move to low heat zone to finish remainder of cooking.
Slice corn kernels off the cob into a small bowl with the pico de gallo, lime juice, and cilantro. Season with salt. Stir and set aside.
If rub starts to burn, simply put a piece of foil underneath the steaks. Cooking until internal temperature reads 100-110. Then remove from grill.
Serve steaks whole with a generous amount of corn salsa. Enjoy!