Preheat your grill or grill pan to medium-high heat. Wrap your corn in foil and place on the grill. Grill until warm, about 5-6 minutes, turning the cobs often. Remove from heat and set aside to cool slightly. Decrease the heat on your grill or grill pan to medium-low.
Once the corn is cool enough to handle, remove the kernels carefully.
To prepare the salsa, combine the corn kernels, jalapeño, red onion, mango, avocado, cilantro, lime juice, a dash of salt to taste, sugar and cumin in a medium bowl. Toss to combine and set aside.
If you are using a grill pan, you may place the brie directly on a greased grill pan. Cook for 4-5 minutes on each side or until you have nice grill marks and the center is warm.
If you are using an actual gas or charcoal grill, wrap the brie in foil and grill for 10-12 minutes or until the brie is warm and "oozy." Be careful to not place the brie directly over an open flame without being wrapped in foil as the paper is subject to burn.
Serve the brie topped with corn and mango salsa with toasts or tortilla chips. Enjoy!