Heat broth to boiling in a medium saucepan; remove from heat. Add rice, one teaspoon taco mix, cayenne pepper, salt and pepper to taste. Cover and let stand for about 5 minutes until liquid is absorbed.
Add corn and green onion; set aside. Sprinkle pork chops with remaining taco mix; place each on an 18-inch length of aluminum foil sprayed with non-stick cooking spray. Divide rice mixture evenly over pork chops; fold aluminum foil over to enclose food and seal tightly.
Place packets on a baking sheet; cut an X to vent foil. Bake at 400 degrees for 35-45 minutes.