Preheat the oven to 400 degrees F.

Heat vegetable oil in a large skillet over medium-high heat.

Add halved corn tortillas to the skillet and cook until golden, flipping a few times (about 3 minutes).

Remove tortillas with tongs and place on a paper towel-lined plate to drain.

Add chopped onion to the skillet and cook until softened (about 3 minutes).

Add minced garlic and cayenne pepper; cook for 30 seconds.

Add ground pork and 1/4 teaspoon salt; cook, breaking up the meat, until browned (about 4 minutes).

Stir in crushed tomatoes, chopped green chiles, and frozen corn.

Bring to a simmer and cook until slightly thickened (about 3 minutes).

Season with salt.

Remove from the heat and stir in chopped fresh cilantro.

Arrange half of the golden tortillas in the bottom of a 9-to-10-inch pie plate.

Top with half of the meat mixture, then half of the shredded mozzarella.

Repeat layering with remaining tortillas, meat mixture, and mozzarella.

Cover loosely with foil and bake until the cheese melts (about 10 minutes).

Serve hot.