How to Make It
Combine the radishes, cucumbers, cilantro, lime zest and juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper in a medium bowl.
Heat 1 tablespoon of the remaining oil in a medium skillet over medium heat. Add the onion and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the corn and cook, stirring occasionally, until tender, 2 to 4 minutes. Transfer to a food processor. Add the sour cream, Cotija, 3 tablespoons water, and ¼ teaspoon each salt and black pepper; process until almost smooth.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Season the pork with the cayenne and ¼ teaspoon each salt and black pepper. Cook until well browned and an instant-read thermometer inserted into the center of each chop registers 145°F, 6 to 8 minutes per side.
Serve the pork with the corn puree and radish salad.