• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups 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.

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Drain corn; pat dry with a paper towels. Zest and quarter lime. Roughly chop cilantro.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites and corn; cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes (if corn begins to pop, cover pan). • In the last two minutes of cooking, add half the garlic powder, 1⁄4 tsp chili powder, 1⁄4 tsp sugar (1⁄2 tsp chili powder and 1⁄2 tsp sugar for 4 servings), salt, and pepper. Cook, stirring, until fragrant and combined. Turn off heat; keep covered off heat until ready to serve.

• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken, paprika, remaining garlic powder, 1⁄4 tsp remaining chili powder (1⁄2 tsp for 4 servings), salt, and pepper. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes. • Remove from heat. Squeeze juice from one lime wedge (two wedges for 4) over chicken.

• While chicken cooks, in a small bowl, combine sour cream, cumin, lime zest, and a squeeze of lime juice (big squeeze for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice with a fork. • Divide rice between shallow bowls; top with corn and chicken. Drizzle with crema and dollop with guacamole. Garnish with scallion greens and cilantro. Serve with any remaining lime wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***