In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce.

Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Roughly chop cilantro.

Pat steak* dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side.

Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.

While steak cooks, drain corn, then pat dry with paper towels. Set aside until ready to use in the next step.

In a small bowl, combine tomato, scallion greens, a squeeze of lime juice (big squeeze for 4 servings), salt, and pepper.

Heat a drizzle of oil in pan used for steak over high heat. Add corn and scallion whites; cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 2-3 minutes. TIP: If corn begins to pop, cover pan.

Turn off heat; transfer to a large bowl. Wipe out pan.

To bowl with charred corn, add cilantro, mayonnaise, feta, half the chili powder, ½ tsp sugar, and a squeeze of lime juice (1 tsp sugar and a big squeeze of lime juice for 4 servings). Stir to combine.

Heat a drizzle of oil in pan used for corn over medium-high heat. Add shishito peppers; cook, stirring occasionally, until browned and blistered, 2-3 minutes.

Season with salt. Transfer to a plate.

Fluff rice with a fork. Thinly slice steak against the grain.

Divide rice, steak, and corn feta salad between plates in separate sections. Top rice with salsa. Sprinkle corn salad with as much remaining chili powder as you like.

Serve with shishito peppers and any remaining lime wedges on the side.