Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.
Coat the corn on all sides with olive oil and season generously with kosher salt.
Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.
Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.
Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.