In a small bowl, whisk together the olive oil, smoked paprika, oregano, a dash of sea salt and ground pepper.
Place the tenderloin in a shallow dish and pour the marinade over the tenderloin. Cover and refrigerate for 2 hours.
Remove the tenderloin from the refrigerator and bring to room temperature while you grill the corn.
Heat your grill to 425 degrees. Grill the corn for 10 - 15 minutes, turning occasionally, until cooked. Cool slightly and remove the corn from the cob.
Transfer the pork tenderloin to the grill and cook for 15 minutes. Turn the tenderloin and continue cooking for 15 minutes or until cooked through. Allow to rest for 10 minutes before slicing.
In a large bowl, add the corn, white onion, tomatoes, cubanelle pepper, corn and baby arugula.
Whisk together the red wine vinegar and olive oil. Pour over the vegetables and season to taste with sea salt and ground pepper. Mix to combine.
Serve the sliced pork warm alongside the grilled corn salad.