In a small pot, combine rice, ¾ cup water (1½ 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.

While rice cooks, wash and dry produce.

Quarter lime.

In a large bowl, combine Hellmann's Chipotle Mayo 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 chipotle mayo; stir to combine. Cover to keep warm. Wipe out pan.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in same pan over medium-high heat. Add chicken, Southwest Spice Blend, and a big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Stir in stock concentrate and ¼ cup water (⅓ cup 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. Season with salt and pepper to taste. Add 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, corn 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.