• Adjust racks to middle and top positions and preheat oven to 400 degrees. Line a baking sheet with foil. Wash and dry produce. • Remove ribs* from package and place on prepared sheet. Top ribs with any remaining sauce from package, then sprinkle with half the chili powder (you’ll use the rest later). Top ribs with a second sheet of foil; crimp edges of foil to create a packet. • Mince jalapeño, removing ribs and seeds for less heat. • Place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. • In a separate small bowl, combine half the melted butter with cream cheese, half the cheddar (you’ll use the rest later), and up to half the jalapeño to taste.

• Remove Pillsbury™ Southern Homestyle Buttermilk Biscuits from package. Using a rolling pin, roll out each biscuit into a 3-inch round. • Divide cheddar filling among biscuits. Using your fingers, fold over biscuits and pinch to close. Gently roll each stuffed biscuit into a ball. • Place close together seam sides down on a second lightly oiled baking sheet.

• Place sheet with ribs on middle rack; place sheet with biscuits on top rack. • Bake until ribs are warmed through and biscuits are golden and puffed, 15-18 minutes. • Keep ribs covered until ready to serve. • Remove sheet with biscuits from oven; drizzle with remaining melted butter, then sprinkle with remaining cheddar and remaining jalapeño to taste. • Return biscuits to top rack until dough is cooked through and cheese melts, 2-3 minutes more. (It’s OK if some cheese oozes out.)

• Meanwhile, drain corn; pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add corn and remaining chili powder; cook, stirring occasionally, until corn is charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Transfer to a large bowl. Set aside to cool. TIP: To help your corn cool down quicker, refrigerate until ready to use in step 5.

• Quarter tomatoes. Trim and thinly slice scallions. Roughly chop cilantro. Zest and quarter lime. • Once charred corn has cooled to room temperature (or colder), stir in tomatoes, scallions, smoky red pepper crema, half the mayonnaise (all for 4 servings), half the cilantro, a squeeze of lime juice, and lime zest to taste. Season generously with salt and pepper.

• Carefully remove and discard foil from ribs. Transfer to a cutting board and cut into individual pieces. • Garnish corn salad with remaining cilantro. Serve with biscuit bombs and remaining lime wedges on the side.