Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tsp (2 tsp) oil, then half the corn (use all for 4 ppl). Season with pepper and 1/4 tsp (1/2 tsp) garlic salt. Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min. Remove from heat, then transfer corn to a plate to cool.Carefully wipe the pan clean.

Add chorizo, Mexican Seasoning and panko to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine. Divide mixture into 8 equal portions (16 portions for 4 ppl). Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)

Reheat the same pan (from step 1) over medium. When hot, add 2 tsp (4 tsp) oil, then patties. Cook until golden-brown all over and cooked through, 3-4 min per side.\*\*Remove from heat. Transfer patties to a plate.Carefully rinse and wipe the pan clean.

Reheat the same pan over medium.When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pepitas so they don't burn!) Transfer to a plate.

Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Cut tomato into 1/4-inch pieces.Add spinach, tomatoes and corn to the bowl. Toss to combine.

Divide salad between plates. Top with patties. Drizzle with ranch dressing.Sprinkle pepitas and feta over top.