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Preheat oven to 450°F. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. In a small saucepan, combine the corn and the water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Drain.
For corn salsa, in a medium serving bowl, combine the cooked corn, tomatoes, jicama, cilantro (or parsley), lime juice, jalapeño and salt. Toss to combine. Set aside.
Coat a 2-quart rectangular baking dish with cooking spray. Stir together the salad dressing and chili powder; brush over fish. Place fish in the prepared baking dish. Bake, uncovered, for 8 to 12 minutes or until fish flakes easily when tested with a fork. Serve fish with corn salsa.