Wash and dry all produce. Bring a large pot of salted water to a boil. Adjust rack to position closest to flame and preheat broiler to high. Halve, seed, and thinly slice green peppers. Halve, peel, and thinly slice onion. Trim root ends from scallions, leaving shoots whole. Halve and core tomato. Zest 1/2 tsp zest from lime, then cut into quarters.

Once water boils, add fusilli to pot. Cook until al dente, 9-11 minutes. Drain and transfer to a large bowl. Meanwhile, place scallions and tomato halves on a baking sheet and sprinkle with a drizzle of olive oil, salt, pepper, and 1/2 tsp Southwest spice (save the rest for later). Arrange tomato halves cut-side down. Broil until tomato skins crack and scallions soften and are lightly charred, 3-4 minutes. Transfer to a cutting board to cool.

Meanwhile, mix together sour cream, 2 TBSP water, lime zest, and a pinch of salt in a small bowl. Chop broiled tomato and scallions and place in a separate medium bowl. Squeeze in juice from one lime quarter and season with a pinch of salt. Set aside.

Heat 1 TBSP olive oil in a large pan over medium-high heat. Add sausage, breaking it up into pieces. Cook 1 minute. Add green peppers and onion to pan. Cook, stirring, until sausage is cooked through and veggies soften, 8-9 minutes more. Transfer half the sausage and veggies to bowl with fusilli and set aside. Add chili powder and remaining Southwest spice to sausage and veggies in pan. Cook, stirring, until well combined, about 1 minute. Remove from heat.

Stir pesto into fusilli mixture in bowl, then divide between two reusable containers. Sprinkle with Parmesan and set aside to cool. Fill tortillas with sausage mixture. Top with pepper jack cheese, crema, and salsa. Serve with remaining lime quarters and hot sauce for drizzling over.

Once pasta has cooled, put lids on containers and store in fridge overnight. When ready to eat for lunch, enjoy at room temperature or warmed in microwave.