Combine oil, lime zest and juice, paprika, oregano and cumin in a large bowl. Add pork. Season with salt and pepper and toss to coat. Set aside to marinate for 20 minutes.
Combine sour cream and sriracha sauce in a small bowl, cover with plastic wrap and refrigerate.
Preheat a greased char-grill pan over a medium-high heat.
Char-grill corn and capsicum, turning occasionally, until corn and capsicum are just tender and lightly charred. Set aside to cool.
Reduce heat to med. Add pork to the pan & cook for 6 mins. Turn & cook for a further 2 mins or slightly longer for steaks that are thicker than 2cms, until just cooked through. Remove pork from pan & rest for 2 mins.
Heat tortillas following packet instructions. Thinly slice pork. Slice corn kernels off cobs.
Top tortillas with baby spinach leaves, corn, capsicum, pork, avocado, red onion and coriander. Top each with a dollop of the sriracha sour cream. Wrap up to enclose filling. Serve with extra lime wedges.