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 heat to low. Cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Drain corn; pat dry with paper towels. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion.

Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover pan if corn begins to pop!

Turn off heat; transfer corn to a small bowl. Stir in salsa; set aside until ready to serve.

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

Heat a large drizzle of oil in pan used for corn over medium-high heat. Add green pepper, onion, chicken, Southwest Spice Blend, garlic powder, ½ tsp cumin (1 tsp for 4 servings), salt, and pepper. (Save remaining cumin for another use.) Cook, stirring occasionally, until veggies are just beginning to soften, 2-3 minutes. TIP: Lower heat if chicken and veggies begin to brown too quickly.

Add ¼ cup water and 1 TBSP butter (½ cup water and 2 TBSP butter for 4). Cook, stirring frequently, until chicken is cooked through and sauce has slightly thickened, 2-3 minutes more. Taste and season with salt and pepper if desired.

Place sour cream in a second small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork. Taste and season with salt and pepper if desired.

Divide rice between shallow bowls and top with chicken and veggies. Top with Monterey Jack and corn salsa. Drizzle crema over everything and serve.