Heat a large pot over medium-high heat, add olive oil.

Once the oil is hot add onions and sauté until softened, about 1-2 minutes.

Stir in corn and continue cooking for another minute or two.

Add the rice and sauté the rice, stirring frequently until the grains are lightly toasted and fragrant, about 5 minutes. Continue stirring the rice continuously so the rice does not burn.

Reduce heat to medium and add garlic and sauté briefly, about 30 seconds.

Stir in salt and spices until rice is coated evenly.

Stir in roasted chiles and then tomato sauce.

Once everything is incorporated, slowly pour in the chicken stock.

Once the liquid begins to boil, cover the pot and reduce to low heat.

Cook until the all of the liquid is absorbed, about 25-30 minutes.

Turn off the heat, keep the cover on, and allow the rice to rest for 5 minutes.

Gently fluff the rice and stir in the shredded pork.

Garnish with cilantro and serve with lime wedges (optional).