To serve: Greek yogurt, Diced avocado, Lime wedges
In a small bowl, combine the orange juice, garlic, honey, olive oil, cumin, smoked paprika, salt, chili powder and black pepper.
Place the flank steak and onion in the slow cooker and pour the sauce over top. Using tongs, turn the meat over a couple of times to ensure it is fully coated in sauce. Cover and set to slow cook on LOW for 8 hours.
To prepare the salsa, place the corn directly oven an open flame on a gas burner on medium-high heat or under the broiler for 2 to 3 minutes per side or until charred as desired. Set aside to cool slightly.
Once the corn is cool enough to handle, cut the kernels from the cob and place in a medium bowl. Add the roasted red pepper, tomato, red onion, lime juice, olive oil, cilantro, salt, and hot sauce. Stir and set aside.
When cook time is up, remove the slow cooker lid and drain away the cooking liquid, reserving about 1/3 cup. Shred the meat, adding back small amounts of the cooking liquid as desired.
Serve on warmed tortillas with charred corn salsa and Greek yogurt, avocado, and lime, if desired.
*note: Substitute frozen corn, defrost and char in a dry skillet over high heat