In Dutch oven or large saucepan, bring 2 quarts (8 cups) water to a boil. Add corn; return to a boil. Cook over medium heat for 8 to 11 minutes or until tender.
Meanwhile, in small bowl, combine margarine, chili powder, 1/8 teaspoon of the ground red pepper, 1/8 teaspoon of the salt, and lime juice; blend well. Set aside.
In another small bowl, combine cumin, thyme, remaining 1/8 teaspoon ground red pepper and remaining 1/8 teaspoon salt; mix thoroughly. Rub mixture evenly on both sides of pork chops.
Generously spray 12-inch nonstick skillet with nonstick cooking spray. Heat over high heat for 1 minute. Add pork; cook 2 minutes. Turn pork; reduce heat to medium-high. Cook an additional 2 to 3 minutes or until pork is no longer pink in center.
To serve, place pork in center of serving platter. Arrange ears of corn around pork. Spoon margarine mixture onto corn. Garnish platter with lime wedges.