Set up your smoker/BBQ with wood(s) of your choice. I usually use cherry and hickory.

Slice the pork belly into slices, about ¼ inch thick. Clean the corn.

Once the wood is smoking good, put the corn and pork belly on. Rotate the corn frequently, cooking for about 30 minutes altogether.

Cut the pork belly into small chunks and cut the corn off the cob.

In a large pot, heat the olive oil. Add in the sausage meat and brown over high heat, breaking it up.

Add in the diced garlic, onions, and bell peppers. Cooking of medium high heat, stir until the onion is translucent.

Add in the tomato paste and stir until the meat is completely coated.

Season with chili powder, paprika, ground ancho chilis, cumin seeds, oregano, and the rest of the spices.

Add the diced tomatoes, beans, pork belly and corn.

Cook over low heat, stirring often until thickened.

Season again with paprika, ancho chilis, black pepper, and salt if needed.

Pour in some of the pickling juice from the jalapenos to taste.

Adjust the heat level with chili powder.

Serve with pickled jalapenos or scallions.