Thoroughly rinse produce and pat dry. Stem, core, and cut red bell pepper into medium dice. Remove husk from corn. Stand the corn on its end and carefully slice the kernels off the cob by running your knife down the length of the cob. Thinly slice green onions on the bias (angle). Thinly slice radishes into rounds. Stem and coarsely chop cilantro. Halve, pit, and remove flesh from avocado with a large spoon. Cut avocado flesh into medium dice. Zest lime and halve.

Place avocado, half the lime zest, 1 Tbsp. lime juice (to taste), Greek yogurt, 2 Tbsp. water, and a pinch of salt and pepper in a mixing bowl. Mash thoroughly with a fork or potato masher then whisk until smooth. Whisk in water 1 tsp. at a time to thin cream if desired. Place in refrigerator to chill before serving. Alternatively, you can place all ingredients in a blender or food processor for a super creamy consistency.

Rinse pork chops and pat dry. Heat an outdoor grill or grill pan over medium-high heat. Lightly coat grill with cooking spray. Season pork chops with the dark chili powder and a pinch of salt and pepper. Grill for 5-6 minutes on each side, or until golden brown and a minimum internal temperature of 145 degrees is reached. Set pork chops on a plate to rest.

While chops are cooking, prepare the sauté. Heat 2 tsp. olive oil in a medium pan over medium heat. When hot, add green onion (reserving a pinch for garnish), diced red bell pepper, corn, and cilantro. Cook for 4-5 minutes, or until just beginning to brown. Season with a pinch of salt and pepper.

Compose a portion of vegetable sauté in the middle of the plate. Place pork chop against vegetables. Generously sauce plate and pork with avocado cream. Garnish with radish rounds, remaining lime zest, and remaining green onions.