Halve kiwi and scoop flesh out with a spoon. Cut into 1/2" dice. Cut pineapple into 1/2" dice. Zest lime, halve, and juice. Mince cilantro (no need to stem). Shuck corn and rinse. Hold romaine heart at root end and chop coarsely. Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into medallions, 1/2"-3/4" thick. Season both sides with 1/2 tsp. salt and 1/4 tsp. pepper and drizzle with 1 tsp. olive oil. Preheat grill or grill pan over medium-high heat.

Combine kiwi, pineapple, 1 tsp. lime juice, 1 tsp. lime zest, and half the cilantro (reserve remaining for garnish) in a mixing bowl. Set aside to let flavors marry.

In another mixing bowl, whisk together mayo, 2 tsp. water, 1 tsp. lime juice, 1 tsp. lime zest, and a pinch of salt and pepper. Set aside.

Spray grill or grill pan with cooking spray. Add corn to hot grill and cook until lightly charred, 2-3 minutes per side. Transfer to a plate. Add pork to grill and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. If your grill has enough room, feel free to cook corn and pork at the same time. Transfer to a plate and rest 5 minutes. While pork rests, toss salad.

Cut kernels from corn once cool enough to handle. To bowl with dressing, add romaine and corn and combine. Season with 1/4 tsp. salt and a pinch of pepper.

Place salad on a plate with pork medallions. Garnish salad with pepitas. Spoon salsa over pork or alongside. Garnish with remaining cilantro.