Wash and dry all produce. Halve, peel, and thinly slice shallot. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and halve lime.

In a small bowl, combine shallot, juice from whole lime, ¼ tsp sugar (½ tsp for 4 servings), a pinch of salt, and as much jalapeño as you like. Set aside to pickle, stirring occasionally, until ready to serve.

In a second small bowl, combine sour cream, ¼ tsp chili powder (you’ll use more later), salt, pepper, and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Drain corn, then pat very dry with paper towels. (TIP: The drier your corn, the less likely it is to pop in the pan.) Heat a large, dry pan (preferably nonstick; if not, add a drizzle of oil) over medium-high heat. Add corn and cook, without stirring, until browned on bottom, 3-4 minutes. (TIP: If corn begins to pop, cover pan.) Continue to cook, stirring, until charred, 3-4 minutes more. Turn off heat; transfer to a medium bowl.

Heat 1 TBSP butter and a drizzle of oil in same pan over medium-high heat. Add pork and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Stir in Southwest Spice and ¼ tsp chili powder (½ tsp for 4 servings; you’ll use the rest in step 6); cook until fragrant, 1 minute. Stir in stock concentrate and ¼ cup water. Cook until liquid has mostly reduced and pork is cooked through, 2-3 minutes.

Reserving veggies, pour pickling liquid to taste into bowl with corn. Stir in a drizzle of olive oil, remaining chili powder, and a big pinch of salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Fill tortillas with pork and corn. Top with crema and as many pickled veggies as you like. Serve.