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1
Prepare grill.
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2
Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages.
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3
Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature.
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4
Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
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5
On a work surface arrange 5 to 6 large husks side by side, overlapping long sides.
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6
Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion.
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7
Fold long sides and ends of husks over filling and tie with strips of husks.
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8
(Don't be a perfectionist about this.
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9
If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.)
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10
Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
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11
Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side.
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12
(Packages may open while cooking, and butter might drip, causing flare-ups.)
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13
Serve salmon packages with salsa.
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14
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl.
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15
Cool oregano completely and in an electric coffee/spice grinder grind fine.
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16
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds.
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17
(Do not let chiles burn or rub will be bitter.)
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18
Transfer chiles as fried to paper towels to drain and cool until crisp.
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19
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
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20
In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency.
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21
If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour.
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22
Wearing rubber gloves, break up any lumps with your fingers.
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23
(Chipotle rub keeps in an airtight container, chilled, 6 months.
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24
Regrind rub before using.)
