• In a small pot, combine rice, ¾ cup water, 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. • 4 SERVINGS: Use 1½ cups water.

• While rice cooks, wash and dry all produce. • Quarter lime. • In a large bowl, combine mayonnaise, half the chili powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.

• Drain corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat (if using a nonstick pan, heat without oil). Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. • Turn off heat; transfer corn to bowl with chili mayo. Cover to keep warm. Wipe out pan. • TIP: If corn begins to pop, cover pan.

• Heat another drizzle of oil in same pan over medium-high heat. Add pork*, Southwest Spice, remaining chili powder, and a big pinch of salt. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and ¼ cup water. Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat. • 4 SERVINGS: Use 1/3 cup water.

• While pork cooks, stir half the Monterey Jack (save the rest for serving) into bowl with corn mixture. Taste and season with salt, pepper, and another squeeze of lime juice if desired.

• Fluff rice with a fork and season with salt and pepper. • Divide rice between bowls and top with pork, esquites, and remaining Monterey Jack. Dollop with sour cream and drizzle with hot sauce to taste. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. Serve with any remaining lime wedges on the side.