Heat oven to 450°F.

Cut 4 (18x12-inch) sheets of heavy-duty foil.

Spray half of one side of each sheet with cooking spray.

In large bowl, mix rice, broth and 1 tablespoon Mexican seasoning; let stand about 5 minutes or until broth is absorbed.

Stir in corn, bell pepper and green onions.

Sprinkle each pork chop with ½ teaspoon Mexican seasoning; place in center of sprayed half of foil.

Spoon rice mixture over pork.

Fold foil over pork and rice so edges meet.

Seal edges, making tight ½-inch fold; fold again.

Allow space on sides for circulation and expansion.

Place packets on ungreased large cookie sheet.

Bake 20 to 25 minutes or until pork is no longer pink and meat thermometer inserted in center reads 145°F.

Place packets on plates.

To serve, cut large X across top of each packet; carefully fold back foil.

Serve with salsa.