In a small pot (medium pot for 4 servings), combine rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Drain and rinse corn. Quarter lime.

Place kale and chimichurri in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings). Cover tightly with plastic wrap; microwave until kale has wilted, 2-3 minutes.

Carefully remove plastic wrap (watch out for steam!). Stir to combine; taste and season with salt and pepper.

Stir in corn and continue cooking, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes. Remove from heat. Stir in a squeeze of lime (big squeeze for 4) and sprinkle on cheese.

Remove from heat and cover with a lid to keep warm until ready to serve.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and season with Southwest Spice Blend, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3 minutes (it’ll finish cooking in the next step).

Stir corn into pan with chicken; cook, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes.

Turn off heat. Stir in a squeeze of lime juice (big squeeze for 4 servings). Sprinkle with Monterey Jack.

Cover to keep warm until ready to serve.

Fluff rice with a fork. Stir in chimichurri kale. Taste and season with salt and pepper if desired.

Divide rice between bowls and top with cheesy chicken and corn. Top with a dollop of sour cream, pepitas, a squeeze of lime juice, and as much hot sauce as you like. Serve with remaining lime wedges on the side.