Bring a large pot of salted water to a boil. Once boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

While pasta cooks, heat a large drizzle of oil in a large pan over medium-high heat.

Pat steak* dry with paper towels. Season all over with salt and pepper. Add to pan and cook to desired doneness, 5-7 minutes per side.

Transfer steak to a cutting board to rest. Reserve pan.

While steak cooks, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Drain corn. Quarter lime. Roughly chop cilantro.

Heat a drizzle of oil in pan used for steak over medium heat. Add scallion whites, corn, and tomatoes; cook, stirring occasionally, until scallions and corn begin to brown, 1-2 minutes.

Stir in cream cheese, stock concentrate, half the Tex-Mex paste, and ½ cup plain water (all the Tex-Mex paste and 1 cup plain water for 4 servings). Cook, stirring, until cream cheese has melted and sauce has thickened, 1-2 minutes.

Turn off heat under pan with sauce; stir in scallion greens, drained rigatoni, red pepper crema, and a squeeze of lime juice (big squeeze for 4 servings) until pasta is evenly coated in sauce. TIP: If pasta seems dry, stir in splashes of reserved pasta cooking water.

Slice steak against the grain.

Divide pasta between shallow bowls. Top with steak, cotija, and cilantro. Serve with remaining lime wedges on the side.