Heat a pot or braising pan over medium high heat.
Prep pork ingredients: Season the pork well with chili powder, cumin, cinnamon, salt, and pepper. Prep garlic and onion per instruction above.
Cook pork: Once the pot is hot, add half the oil and sear the pork on all sides until nicely browned. Set the pork aside. Saute the peppers and onions until soft then set aside.
To the same pot, add the garlic. Saute until golden brown. Stir in the broth, orange juice, lime juice, and tomato paste. Mix well then add the pork back to the pot. Cover with a lid and bring to a simmer. Cook the pork to an internal temperature of 155°F using a thermometer. Remove the pork from the pot and set aside, leaving the broth on the stove to simmer.
Use two forks pulling in opposite directions to shred the pork. Then place back into the pot and mix well. Taste and adjust the seasoning as needed. Continue to simmer on low. While pork is simmering, make the grilled corn.
Preheat a grill or grill pan on medium heat.
Peel away the husks of the corn and remove the stalk end. Rinse to remove any remaining silk.
Cook corn: Place the corn on the grill or grill pan and cover with the lid. Turn the corn about every 5 minutes until the corn is tender and has nice grill marks on all sides.
Heat a large nonstick pan on medium heat.
Make quesadilla: Spread the cheese onto the tortilla and top with the sautéed onions and pepper and about 6 ounces of the pork per portion. Fold in half and cook on both sides until the tortilla is golden brown and the cheese is melted.
Finish corn: Remove from the grill. Spread on butter and season with salt and pepper.
Make Paloma mocktail: mix all ingredients together. Serve over ice.
Serve: Cut the quesadilla into wedges. Enjoy with sour cream, grilled corn, and Paloma mocktail. Optional: Serve with a cup of the broth on the side for dipping.