Grill the corn. Preheat a grill, or grill pan, to medium-high heat. Brush the corn with grapeseed oil (you can substitute olive oil if you like). Place corn on the grill and cook for about 20 minutes, turning after 5 minutes or so on each side. You want the corn to be slightly charred. Remove from the grill and cool slightly.
Make the salsa. Using a sharp knife or corn removal tool, remove corn from the cobs and place in a medium mixing bowl. Add the oil, lime juice, zest, cilantro, hot sauce, sugar and avocado. Mix well.
Assemble the tacos. To assemble the tacos warm the tortillas either on the grill or in a skillet. Add the sliced pork and top with salsa, cilantro lime sauce and queso fresco. Garnish with extra cilantro if desired and serve immediately.