Preheat grill (or grill pan) on medium. Combine ancho powder, brown sugar, cinnamon, and ½ teaspoon salt on plate. Coat salmon with 1 tablespoon oil, then press both sides of salmon into ancho mixture until evenly coated (wash hands).

Place corn on grill; cook 8 minutes, turning occasionally, then move over indirect heat and cook 6 more minutes or until crisp-tender. Place salmon on grill with corn; cook 3–4 minutes on each side until flesh is grill-marked and center is 145°F.

Chop cilantro (¼ cup), green onions, and jalapeño (remove seeds and membranes, if desired). Combine in medium bowl: honey, lime juice, cilantro, green onions, jalapeños, and remaining ¼ teaspoon salt; whisk in remaining ¼ cup oil until blended.

Remove corn kernels from cobs and stir into honey mixture. Microwave cauliflower rice following package instructions. Halve avocados, remove pits and flesh, and cut flesh into small cubes; stir (fold) into rice. Divide rice among serving plates; top with salmon and corn relish. Serve.