Wash and dry produce.

Drain and rinse corn. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick quarter-moons. Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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 use in Step 5.

While rice cooks, in a small bowl, combine sour cream and guacamole; season with salt and pepper.

Meanwhile, dry corn thoroughly with paper towels, removing as much moisture as possible. Heat a large dry, preferably nonstick, pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 3-5 minutes. TIP: If corn begins to pop, cover pan.

Add a drizzle of oil, zucchini, Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until veggies are browned and softened, 5-7 minutes. (TIP: If veggies seem dry, add a splash or two of water.) Remove pan from heat.

While veggies cook, in a medium bowl, combine tomato, scallion whites, juice from one lime wedge, and a pinch of lime zest (juice from two lime wedges and a big pinch of lime zest for 4 servings). Season with salt and pepper. Set aside.

Combine queso blanco and 2 TBSP water (4 TBSP for 4) in a separate medium microwave-safe bowl. Cover with plastic wrap and microwave until warmed through, 30-45 seconds.

Fluff rice with a fork; stir in scallion greens and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper to taste.

Lay tortillas on a clean work surface. Evenly divide half the rice between tortillas, spooning in a line along the bottom third. Top with as much veggies, guacamole, pico de gallo, and queso blanco as you like (save any extra for serving).

Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.

Halve burritos on a diagonal.

Divide burritos, remaining rice, and any remaining veggies between plates. Serve with remaining lime wedges and any remaining guacamole, pico de gallo, and queso blanco on the side.