Heat a grill pan or your outdoor grill to medium-high heat. Spray with cooking spray to prevent sticking. Remove corn from husk and rub cob with ½ tsp. olive oil and a pinch of salt and pepper. Once hot, cook corn for 2-3 minutes on each side, or until starting to caramelize. Rinse and halve the lime and add halves, fruit-side down, to the grill. Cook for 2-3 minutes, or until caramelized. Let corn cool slightly and use a sharp knife to shave kernels from the cob. Set aside.

Throughly rinse produce and pat dry. Dice tomato. Mince garlic. Chop cilantro into fine dice. Peel and cut onion into a fine dice. Remove (spiny white innards), seeds, and stem of jalapeño and cut into a fine dice. Rinse pork chops and pat dry.

In a clean mixing bowl, combine onion to taste (one full onion may be too strong for some), corn kernels, diced tomato, garlic, cilantro (reserving a pinch for garnish), jalapeño to taste, and the juice of the caramelized lime halves to taste. Stir together and add a pinch of salt and pepper. Let sit at room temperature before serving.

Warm the same grill pan or grill you used to cook the corn to medium-high heat. Spray with cooking spray to prevent sticking. Rub the pork chops with chili powder and a pinch of salt. Once grill is hot, add the pork chops and allow to cook for 4-5 minutes on each side or until internal temperature has reached 145 degrees. Remove from grill and rest for a few minutes.

Nestle a pork chop next to the salsa.Add a serving of salsa on the side of the plate. Garnish with crumbled Queso Fresco and remaining cilantro. Add any remaining grilled lime pieces, as desired.