Brush the corn with 1 tbs olive oil and grill the over high heat 10-15 minutes, until golden with a few char marks on all side.
Preheat the oven to 425 F.
Line a baking sheet with foil.
In a large bowl, toss the potato wedges with the olive oil, cumin, salt and pepper.
Spread 2 tbs of olive oil on the prepared baking sheet and allot it to heat in the oven for 5-7 minutes, until just smoking.
Carefully, arrange potato wedges on the baking sheet in a single layer. Bake for 25-30 minutes, flipping once, halfway through cook time.
Meanwhile, line an additional baking sheet with foil.
Toss the pork in 1 tbs oil and arrange in a flat layer on the sheet.
Place on the bottom rack in the oven and cook until crispy, flipping once halfway through cook time.
In a skillet over medium-high heat, heat the remaining 2 tbs olive oil.
Place the sliced plantains in the oil and cook 5 minutes. Flip and cook another 5 minutes.
Remove and place over a paper towel to drain.
Place each slice back in the oil for another 5-8 minutes, flipping once more.
Remove from skillet and place over a fresh paper towel. Season with salt.
Arrange the wedges in the bowl with the arugula.
Remover the corn from the cob and divide into each bowl.
Add the cherry tomatoes, red onion, black beans, crispy carnita pork, and fried plantains to each bowl.
Serve with salsa verde and fresh guacamole on the side to mix in.