Brush cooking grates clean. Coat cooking grates with nonstick spray to prevent sticking.
Drizzle sweet potatoes, corn, poblano chile and onion with 2 teaspoons oil; turn to coat.
Grill vegetables over direct medium heat until charred and cooked through, about 10 to 12 minutes; turning occasionally. Remove from grill; set aside.
Brush all sides of pork tenderloin with 1 teaspoon oil. Combine honey, 1 tablespoon lime juice and chili powder in a small bowl; set aside.
Grill pork over direct medium heat for 5 minutes; turn and brush glaze on cooked side of pork. Continue turning and glazing approximately every 5 minutes until pork reaches an internal temperature of 145°F, about 20 minutes. Remove pork from grill. Tent with foil; let rest 10 minutes before slicing.
Dice potatoes into 1/2-inch cubes, coarsely chop the onion and cut the corn off the cob. Place in serving bowl. Remove poblano skins and seeds; dice and add to other vegetables. Stir in cilantro, lime juice, honey and sea salt. Serve with grilled pork.