Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, combine BBQ sauce and chipotle sauce in a small bowl. Husk corn. Halve tomatoes. Peel, then mince or grate garlic. Juice lime. Roughly chop cilantro. Pat pork dry with paper towels. Add pork, 1 tbsp oil (dbl for 4 ppl) and half the Southwest Spice Blend to a large bowl. Season with salt and 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, 11-13 min. Transfer corn to a baking sheet to cool.

Meanwhile, add pork to the other side of the grill. Close lid and grill, flipping once, until cooked through, 4-6 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 a plate to rest for 5 min.

While pork rests, add lime juice, 2 tbsp oil, 1/4 tsp sugar (dbl both for 4 ppl), remaining Southwest Spice Blend and 1 tsp garlic to another large bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine. When corn is cool enough to handle, place flat end down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off. Add corn kernels to the bowl with vinaigrette. Season with salt and pepper, to taste, then toss to coat until corn cools slightly, 30 sec. Add feta, tomatoes, cilantro and arugula and spinach mix. Toss to combine.

Divide salad, pork and sweet potato wedges between plates. Serve any remaining BBQ-chipotle sauce alongside for dipping.