Toast the peppers in a skillet or on a griddle until aromatic, but do not burn. Remove the stems and shake out the seeds.
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.
Pour the contents of the pot into a food processor. Add the remaining juice, vinegar, and following 5 spices. Puree until smooth.
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.
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.
Meanwhile, cut the corn off the cobs and place it in a skillet over medium heat.
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.
To plate: Slice the pork in 1/4- to 1/2-inch 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 esquite corn. Fan out the pork slices on a plate and set an onion cup next to it.
For a cool plating effect, brush a little of the extra adobo sauce around the edge of each plate. Heat the oven to 400 degrees F then turn it off. Place the plates in the oven for 5-10 minutes to allow the sauce to dry! Allow the plates to cool before serving!
To change it up a bit, Curras served this dish with roasted asparagus, if you want a veggie!