Step 1

Preheat broiler with oven rack 6 inches from heat. Drizzle 1 tablespoon oil over a baking sheet lined with aluminum foil. Place chiles and corn on baking sheet, turning to fully coat with oil. Broil, turning chiles and stirring corn every 3 to 4 minutes, until chiles are charred on all sides, about 15 minutes. Reduce oven temperature to 375°F.

Step 2

Transfer chiles to a large heatproof bowl. Cover tightly with plastic wrap and set aside until cool enough to handle, about 15 minutes. Slip charred skins off chiles. Cut 1 side of each chile lengthwise and unfold to open, keeping chile intact. Remove and discard seeds and stems.

Step 3

Drizzle remaining 1 tablespoon oil over bottom of an 11-by-7-inch baking dish. Combine 2/3 cup corn, beans, pork, salt, cumin, 1 1/2 cups cheese, and 1/2 cup salsa in a large bowl. Working with 1 chile at a time, spoon 2/3 cup pork mixture into each chile, pressing lightly to compact filling; fold other side of chile over filling to close. Place chiles in baking dish.

Step 4

Top chiles with remaining 1/4 cup salsa, 1/2 cup cheese, and corn. Bake until chiles are heated through and cheese is melted and bubbling, about 20 minutes. Sprinkle with cilantro and serve with lime wedges.