In a small bowl, combine 1 tbsp vinegar, 2 tsp cilantro, and olive oil for the sauce. If frozen, thaw corn for salsa. In a medium bowl, combine corn, tomatoes, green onions, jalapeno pepper, the remaining vinegar, and the remaining cilantro. Place aside.
Trim fat from chops. For a charcoal grill, place chops on the rack of an uncovered grill directly over coals. Grill for 11 to 14 minutes or until chops are done. Turn once and brush occasionally with sauce for the last half of grilling. For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack directly over heat. Cover and grill as above.