Core, deseed, and dice green pepper into ½-inch pieces. Thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Quarter lime.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes.

Turn off heat. Transfer to a small bowl. Stir in half the Southwest Spice Blend; season with salt and pepper. (You'll use remaining Southwest Spice Blend in the next step.) Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and scallion whites; season with remaining Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until veggies are tender, 2-3 minutes. 

Stir in cream sauce base, cream cheese, and 1½ cups water (3 cups for 4 servings) and bring to a simmer. Cook, whisking, until smooth, 1-2 minutes.

Whisk in cheddar and Mexican cheese blend until melted and smooth.

Break noodles in half and add to pan; cook, stirring vigorously, until sauce has thickened and noodles are al dente, 3-5 minutes.

Remove from heat; stir in tomato. Taste and season with salt and pepper. TIP: If sauce seems too thick, add splashes of water. 

Top cheesy Tex-Mex ramen skillet with toasted panko, scallion greens, a squeeze of lime juice, and as much hot sauce as you like. Serve family style with remaining lime wedges on the side.