Preheat the grill to high heat (450° to 550°).
Rub: Mix together all of the ingredients in a small bowl and set aside. NOTE: You will have some leftover
Salsa: Place the corn in the husks onto the grill and cook for 20 minutes turning every 5 minutes.
Drizzle the tomatoes, corn, peppers and sweet onions with olive oil and place on the grill on after the corn has been cooking for 1Grill for 5 to 7 minutes or until grill marks have formed and tender.
Remove everything from the grill. Shuck the corn and trim and medium dice the vegetables.
Add everything to a bowl along with the beans, lime juice, green onions, cilantro, salt and pepper and gently mix until combined. Set aside.
Pork: Mix the olive oil with 2 tablespoons of the rub on a plate until combined and dredge the pork in the seasoning rub. Let sit for 20 minutes and then place directly onto a hot grill and cook for 4 to 5 minutes per side or until grill marks have formed and it has reached an internal temperature of 140°.
Remove the pork from the grill and rest for 3 to 5 minutes before serving.
To Plate: Place down the pork chops and top off with the salsa.