New york steaks with avocado and grilled corn salsa

For the salsa:
2 ears of sweet corn, shucked
Extra-virgin olive oil
1 large clove garlic
1 Haas avocado, chopped
1/4 cup finely chopped fresh basil
6 green onions, white and light green part only, finely chopped
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 New York strip steaks, about 8 ounces each and 1 inch thick
For the dry rub:
1 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

1. To prepare the salsa: Lightly brush or spray the corn with oil. Grill the corn over Direct Medium heat until browned in spots and tender, 10 to 15 minutes, turning occasionally. Allow to cool. Cut the kernels off the cobs and place in a medium bowl. Scrape the cobs with the back of a knife to release the milky juices. Puree half the kernels, the garlic, and all of the juices in a food processor, and then transfer the mixture back to the bowl with the remaining corn kernels. Add the rest of the salsa ingredients. Stir to combine.
2. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the steaks on both sides with oil.
3. To make the dry rub: In a small bowl mix the dry rub ingredients. Season the steaks on both sides with the rub; grill over Direct Medium heat until the steaks are medium-rare, 8 to 10 minutes, turning once halfway through grilling time. If flare-ups occur, move the steaks temporarily over Indirect heat. Transfer the steaks to a cutting board and allow to rest for 2 to 3 minutes before serving warm with the salsa on top.