While the pork is still on the cutting board, pat it dry then sprinkle it with all of the seasonings. Toss until evenly coated.
Heat oil in a large cast iron skillet over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir just until cooked through (don’t overcook, 145-155 degrees F).
When almost cooked through, stir in green chilis, lime juice and vinegar.
Taste and season with additional salt or cayenne pepper to taste.
Add all of the Avocado Crema ingredients into a blender and blend until smooth, scraping sides down as needed.
Prepare Corn Salsa any time before making pork and store in the refrigerator.
Cut the kernels off of the cob. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl and let cool before mixing with other ingredients.
Add all of the remaining Corn Salsa ingredients to the grilled corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste. Let rest for 30-60 minutes at room temperature to let the flavors meld or serve immediately. Corn Salsa will keep covered in the fridge for up to 4-5 days.
Top tortillas with Pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija. Cover with sliced avocados and serve.