Combine corn, chipotle pepper and 1/4 teaspoon salt in medium bowl. Set aside.
Beat egg, 1 tablespoon water and adobo sauce in shallow dish until blended. Place tortilla chips in second shallow dish. Dip each beef steak into egg mixture, then into tortilla chips to coat both sides.
Heat 1 teaspoon oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once and adding another 1 teaspoon oil to skillet after turning steaks. Remove steaks; keep warm. Repeat with remaining 2 teaspoons oil and steaks. Top each steak evenly with Smoky Corn Relish.
Nutrition information per serving: 419 Calories; 189 Calories from fat; 21g Total Fat (5 g Saturated Fat; 7 g Monounsaturated Fat;) 126 mg Cholesterol; 361 mg Sodium; 29 g Total Carbohydrate; 3 g Dietary Fiber; 31 g Protein; 3.9 mg Iron; 4.5 mg NE Niacin; 0.4 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.8 mg Zinc; 24.2 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.