Place the pork, paprika, oregano, olive oil, salt and pepper in a bowl and toss to coat. Set aside.
Heat a large char-grill pan or barbecue over high heat. Char-grill or barbecue the corn for 10–12 minutes, turning occasionally until cooked, cool slightly and remove the corn from the cob.
Char-grill or barbecue the pork steaks for 1–2 minutes each side or until cooked through. Allow the pork to cool slightly and shred. Place in a bowl with the corn, tomato and rocket. Combine red wine vinegar and extra olive oil and spoon over to serve. Serves 4.