Tex-Mex Pork Fajitas with Corn and Mushrooms

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Tex-Mex Chile Rub:

1 tablespoon paprika

2 teaspoons light brown sugar

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon chipotle chile powder

1/2 teaspoon garlic powder

Kosher salt

1 1/2 pounds 1-inch-thick boneless center-cut pork chops

1 tablespoon olive oil, plus more for oiling the grill grates

Juice of 1 lime

Corn and Mushrooms:

1 tablespoon olive oil

8 ounces shiitake mushrooms, stemmed and sliced

2 tablespoons unsalted butter

1/2 teaspoon ground cumin

4 ears fresh corn, kernels removed

1 poblano pepper, seeded and chopped

Kosher salt

3 scallions, sliced

Juice of 1 lime

For Serving: Warm tortillas, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions and sour cream