Blanch the super-sweet corn in boiling salted water, then drain. Place the drained corn, a dash of cream and the butter in a food processor; blend until smooth, then pass through a sieve. Season to taste with salt and pepper. Place the chicken stock and mole in a saucepan and bring to the boil until it thickens. Gently heat the pork cheeks and add the mole. Fry the corn tortillas in thin strips, and the mini corn cobs. Place the creamy corn purée on the base of the plate, then the pork cheeks, and garnish with the nachos and the fried mini corn cobs.