Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry produce.

Drain corn. Dice tomato into ½-inch pieces. Roughly chop cilantro. Trim and thinly slice scallions. Quarter lime.

Heat a drizzle of oil in a large pan over medium-high heat. Add corn, beans and their liquid, garlic powder, Mexican Spice Blend, Tex-Mex paste, 1 tsp sugar (2 tsp for 4 servings), and salt. Cook, stirring occasionally, until liquid has evaporated and veggies are warmed through, 4-5 minutes.

Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat completely.

Place tortillas on a clean work surface. Once filling is done, add a heaping ¼ cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling.

Bake on middle rack until golden brown and crispy, 8-12 minutes. 

While taquitos bake, in a small bowl, combine tomato, cilantro, scallions, and a big squeeze of lime juice. Season with salt and pepper.

In a separate small bowl, combine guacamole, mayonnaise, and a squeeze of lime juice (big squeeze for 4 servings). Season with salt.

Divide taquitos between plates. Top with creamy guacamole and pico de gallo. Serve with any remaining lime wedges on the side.