1. Toast the peppers in a skillet or on a griddle until aromatic, but do not burn. Remove the stems and shake out the seeds.
2. Heat 1 cup of orange juice in a sauce pot. Add the garlic, cinnamon stick and bay leaves to soften. Once the orange juice is very hot, add the chiles and remove from heat. Allow the chiles to soak in the juice until they are soft—10 minutes.
3. Pour the contents of the pot into a food processor. Add the remaining juice, vinegar, and following 5 spices. Puree until smooth.
4. Heat the grill to medium. Brush the adobo sauce onto the pork loins, salt well, and set aside. Cut two onions in half, then slice off the stump on either end.
5. Grill the pork for 15 minutes, turning every five minutes. Remove from heat and tent with foil for 5-10 minutes before slicing. Grill the onions for 10-12 minutes until soft.
7. Saute the corn until it is popping and almost dehydrated—about 10 minutes. Then lower the heat and add the butter and goat cheese. Stir the cheese until melted. Stir in the paprika, salt and pepper to taste. Drizzle with a little lime juice at the very end.
8. To plate: Slice the pork in ¼- ½ slices on the bias. Push the center sections out of each onion half (reserving for another dish) leaving only 2-3 rings. Fill the onion “cups” with the exsquite corn. Fan out the pork slices on a plate and set an onion cup next to it.