Adjust rack to middle position; preheat oven to 450 degrees. Wash and dry all produce. Trim scallions; thinly slice greens and mince whites. Thinly slice poblano. Thinly slice jalapeño, removing seeds and ribs for less heat. Zest 1 tsp zest from lime; quarter lime. In a small bowl, combine jalapeño, 1 tsp sugar, salt, and the juice from 1 lime wedge.

Place rice, 3/4 cup water, and a pinch of salt in a small, lidded pot. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Cook until tender, about 15 minutes. Turn off heat; keep covered until ready to serve.

In a medium bowl, combine pork, scallion whites, Southwest Spice, 1/4 cup panko (we sent more), and 1 tsp salt. Halve mixture; flatten each piece into a wide, 1/2-inch-thick round. Set aside half the cheese for topping. Divide remaining cheese between the center of each round. Fold edges of meat around cheese, sealing to create two 1-inch-tall loaves.

Place meatloaves on one side of a lightly oiled baking sheet. Toss poblano on other side of sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake on middle rack until meatloaves are just cooked through and poblano is lightly browned and tender, 15-20 minutes. Remove baking sheet from oven and top meatloaves with remaining cheese. Return to oven and bake until cheese has melted, about 2 minutes longer.

Meanwhile, finely dice tomato. In a separate small bowl, combine tomato, half the scallion greens, half the lime zest, and a squeeze of lime juice. Season generously with salt and pepper. In another small bowl, combine sour cream, a squeeze of lime juice, remaining lime zest, and a pinch of salt.

Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide rice between plates. Top with meatloaves, poblano, salsa, and a dollop of lime crema. Garnish with pickled jalapeño (draining before adding) and remaining scallion greens.