Wash and dry all produce. Preheat oven to 400 degrees. Peel carrots, then cut into 3-inch lengths. Cut each piece into 1/3-inch-thick sticks (like French fries). Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until browned and tender, about 25 minutes, tossing halfway through.

Halve, peel, and finely chop shallot. Core, seed, and dice tomato. Mince jalapeño, removing ribs and seeds if you prefer less heat. Zest lime until you have 1/2 tsp zest, then cut into halves. Cut corn kernels from cob until you have 1/3 cup corn. Drain and rinse half the beans from the can and put in a large bowl (use the rest of the corn and beans as you like).

Mash beans in a large bowl with a potato masher or fork until mostly smooth but still a little chunky. Stir in panko, Southwest spice blend, 2 TBSP shallot, corn, and up to 1 TBSP jalapeño (use less to taste). Crack 1 egg into bowl and thoroughly combine (use the other egg as you like). Shape mixture into two 1/2-inch-thick patties.

Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add burgers and cook until browned and firm, 4-5 minutes per side. About 2 minutes before the burgers are done, sprinkle mozzarella onto tops of each and cover pan to melt cheese.

While burgers cook, combine tomato, 1 TBSP shallot, a squeeze of lime, and as much of the remaining jalapeño as you like in a small bowl. Season with salt and pepper. In another small bowl, combine sour cream, lime zest, and a squeeze of lime juice, to taste. Season with salt and pepper.

Split buns in half and toast in oven until golden, 2-3 minutes. (TIP: You can put the buns on sheet with carrots.) Squeeze a little lime over carrots and divide between plates. Spread buns with half the crema and fill with burgers and salsa. Serve remaining crema on the side for dipping carrots into.