Before starting, wash and dry all produce. Lightly oil the grill.Preheat the grill to 500°F over high heat. Cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain, then return potatoes to the same pot, off heat.Run cold water over potatoes until no longer warm.

Meanwhile, combine BBQ sauce and chipotle sauce in a small bowl.Husk corn.Halve tomatoes. Drain pickles, reserving pickle juice, then roughly chop.Thinly slice green onion.Pat pork dry with paper towels. Add pork and 1 tbsp (1 1/2 tbsp) oil to a large bowl. Sprinkle Southwest Spice Blend and half the garlic salt over pork, then season with pepper. Flip to coat.

Add corn to one side of the grill. Close lid and grill, turning occasionally, until corn is tender and grill marks form, 10-12 min. Transfer corn to an unlined baking sheet to cool.

Meanwhile, add pork to the other side of the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**When pork is cooked through, brush one side with some BBQ-chipotle sauce, then flip. Grill sauce-side down for 30 sec, then repeat on the other side.Transfer pork to the baking sheet with corn to rest, 5 min.

While pork rests, add 1 tbsp (2 tbsp) reserved pickle juice and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, to taste, then whisk to combine.Add cooled potatoes, green onions, pickles, mayo and remaining garlic salt to another large bowl. Season with pepper, to taste, then stir to combine.

When corn is cool enough to handle, with corn on its side, cut kernels from the cob, turning the cob as you go. Add corn kernels, tomatoes and spring mix to the large bowl with dressing, then toss to combine. Divide salad, pork and potatoes between plates.Drizzle any remaining BBQ-chipotle sauce over pork.