• In a small pot, combine rice, 3/4 cup water (11/2 cups water for 4 servings), 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. Place cauliflower rice in a medium, microwave-safe bowl (use a large bowl for 4 servings). Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Carefully uncover and set aside. (Save jasmine rice for another use.)

• While rice cooks, wash and dry 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. (TIP: 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. TIP: If corn begins to pop, cover pan. • Turn off heat. Transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add chicken*, Southwest Spice, remaining chili powder, and a big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 1/4 cup water (1⁄3 cup water for 4 servings). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat.

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

• Fluff rice with a fork and season with salt and pepper. • Divide rice between bowls and top with chicken, 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.