Combine chops, orange juice, lime juice, rind, oil, hot pepper, garlic and salt in large plastic bag. Seal; turn to coat. Refrigerate 3 to 6 hours, turning.
Heat oven to 425 degrees F.
Dry-roast corn cobs in large cast-iron skillet over medium heat, stirring and shaking skillet frequently, 15 minutes or until browned. (Roast in 2 batches if necessary.) Cool slightly. Cut kernels from cobs into bowl.
Meanwhile, place hot pepper, onion and garlic on a square of foil; drizzle with oil. Fold the center seams together, then the sides to seal the bundle.
Roast bundle in 425 degree F oven until vegetables are softened, 25 to 35 minutes. Let cool. Peel garlic. Chop pepper and onion; add to corn in bowl. Pour any oil drippings over. Add tomato, lime juice and salt. Remove 1 cup corn mixture to blender. Pulse with on-off motion just until some of tomato and corn are broken up a bit. Return to salsa.
Prepare grill with hot coals or increase oven heat to broil. Grill or broil pork about 10 minutes per side or until internal temperature registers 160 degrees F on instant-read thermometer and center is no longer pink. Serve chops with salsa. Makes 8 servings.