Thaw yucca. Coarsely chop onion, carrot, bell pepper, garlic, and Easy Onion. Quarter potatoes; remove husks and silks from corn, then cut corn of 8 kernels from cob. Peel plantain and cut into 1/2-inch slices; quarter yucca and remove fibrous center (if necessary).
Combine in small bowl: salt, sazón, cumin, and oregano until blended. Coat pork and chicken with 3 tsps spice rub (wash hands).
Juice 2 limes (1/4 cup). Combine in blender: cilantro, green onions, 1 chopped bell pepper, lime juice, diced tomatoes, habanero, and 1/4 cup water; blend until smooth and combined.
Preheat stockpot on medium-high 2–3 minutes; add oil to pot. Place pork and chicken in pot and cook 3–4 minutes on each side until browned; remove from pot. Add onion, carrot, remaining bell pepper, garlic, and remaining 2 tsp spice rub to same pot; cook 7–9 minutes until vegetables begin to soften. Add remaining 6 cups water, bouillon, bay leaf, and one-half of blended cilantro mixture; bring to a simmer. Return chicken and pork to pot (along with any accumulated juices). Cover pot with lid and cook 30 minutes.
Add potatoes, yucca, and plantains. Continue to simmer 30 additional minutes until chicken and pork are fork tender and root vegetables are cooked through. Stir in corn and remaining cilantro mixture and cook 2–3 minutes until corn is crisp tender.
Dice avocados; wedge remaining 2 limes. Divide soup between serving bowls and garnish with avocado and lime wedges; serve.