Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. 

In a small bowl, reserve half of one packet smoky red pepper crema (whole packet for 4 servings). (Save remaining crema for serving.)

Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, pepper jack, half the Fajita Spice Blend, salt, and pepper.

Quarter lime. 

Pat chicken* dry with paper towels and place in oven-ready tray; season all over with salt and pepper. (For 4 servings, divide between two trays.)

Brush a thin layer of reserved smoky red pepper crema over tops of chicken; mound with panko mixture, pressing to adhere (no need to coat undersides!). Wash out bowl.

Transfer tray to middle rack (be sure your oven has preheated!). Roast until topping is crisp and chicken is cooked through, 20-25 minutes. (For 4, roast two trays side by side on middle rack.) 

When chicken has 5 minutes remaining, drain corn and add to bowl used for panko.

Massage rice in package to separate grains and add to bowl with corn. Season with remaining Fajita Spice Blend, 2 TBSP water (4 TBSP for 4 servings), salt, and pepper. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes. Let rest 1 minute.

Carefully uncover bowl; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice. Taste and season with salt and pepper if desired.

Divide chicken and rice between plates. Drizzle with remaining smoky red pepper crema and serve with remaining lime wedges.