1. For chilli corn, combine oil, garlic and chilli. Brush evenly over corn cobs.
2. Preheat a barbecue grill plate over medium-high heat. Add corn. Cook, turning occasionally, for about 10 minutes, or until charred. Remove to a plate. Cool 5 minutes then cut corn kernels from cobs.
3. Combine corn, beans, tomatoes and capsicum in a large serving bowl.
4. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes. Combine in a bowl with coriander and chilli. Spoon over corn mixture. Spoon over the lime juice, drizzle with extra virgin olive oil. Season and top with coriander. Serve with corn chips.