Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce.

Drain corn. Halve lime. Trim and discard root end from lettuce; thinly slice leaves.

Cut four evenly spaced 2-inch slits around the edge of each tortilla (this will help the tortilla form into a cup shape). 

Generously coat 6 cups of a standard 12-cup muffin tin (all the cups for 4 servings) with nonstick cooking spray. 

Wrap prepared tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

Press tortillas into wells of prepared muffin tin to form tortilla cups.

Bake on middle rack until golden brown and crispy, 10-15 minutes. TIP: Watch carefully to avoid burning.

While taco cups bake, heat a drizzle of oil in a large pan over high heat. Add corn and half the Fajita Spice Blend (you'll use more later). Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes.

Meanwhile, drain beans.

Once corn has cooked 4-6 minutes, add beans to pan. Cook, stirring occasionally, until beans are warmed through, 1-2 minutes. Taste and season with salt and pepper. 

In a large bowl, whisk together 2 TBSP olive oil, 1 tsp Fajita Spice Blend, 1 tsp sugar, ½ tsp salt, and juice from lime until thoroughly combined (4 TBSP olive oil, 2 tsp Fajita Spice Blend, 2 tsp sugar, and 1 tsp salt for 4 servings). 

Add lettuce and bean and corn mixture to bowl with dressing. Toss to combine. 

Divide sour cream, Mexican cheese blend, and hot sauce between small serving bowls. Serve taco cups, black bean and corn salad, and toppings family style so everyone can build their own taco cups.