Sprinkle pork chops with southwest seasoning and rub to cover all sides.
Heat oil in a cast iron skillet over medium-high heat. Add the pork chops and sear, covered, until golden brown, 4 to 6 minutes each side.
Uncover pan and cook until center of pork chop reaches 145° F. Place meat thermometer close to the bone for most accurate temperature.
Remove pork chops from skillet and place on a plate. Tent with foil and set aside.
Add garlic and oregano to the pan, and sauté until fragrant, about 30 seconds. Carefully pour the tequila into the pan, scraping up all the brown bits off the bottom of the pan. Cook until reduced by half.
Stir in corn and cook until it softens, 2 to 3 minutes. Remove from heat and stir in the butter until it blends into the sauce. Stir in the tomatoes, green onions, and lime juice. Season to taste with sea salt and black pepper.
Place pork chop on a dinner plate and spoon the sweet pan sauce over the top. Serve immediately.
I used Jose Cuervo Añejo {extra aged} tequila, not the silver {blanco} tequila that I use for margaritas. Añejo tequila is aged for at least a year and has a smoother, richer, and more complex flavor that made it perfect for this dish.
If you do not wish to use alcohol in this dish, substitute chicken broth.