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 serve.

While rice cooks, drain corn, then pat very dry with paper towels.

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: If corn begins to pop, cover pan.

Turn off heat; transfer corn to a large bowl and cover to keep warm. Wipe out pan.

Meanwhile, wash and dry produce.

Quarter lime. Mince jalapeño, removing ribs and seeds for less heat.

Heat a drizzle of oil in pan used for corn over medium-high heat. Add pork*, Southwest Spice Blend, half the chili powder (you’ll use the rest in the next step), and a big pinch of salt. Cook, breaking up meat into pieces, until pork is browned, 3-5 minutes.

Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until pork is saucy and cooked through, 2-3 minutes more. Season with salt and pepper. Remove pan from heat.

While pork cooks, stir mayonnaise, half the Monterey Jack (save the rest for serving), remaining chili powder, and juice from half the lime into bowl with charred corn.

Season with salt and pepper to taste. Add another squeeze of lime juice if desired. Stir in as much jalapeño as you like.

Fluff rice with a fork; season with salt and pepper.

Divide rice between bowls and top with pork, corn esquites, and remaining Monterey Jack.

Dollop with sour cream. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. For extra heat, sprinkle with any remaining jalapeño if desired. Serve with any remaining lime wedges on the side.