Cheese-Crusted Quesadillas

Toss corn with a drizzle of oil, half the Southwest Spice, and a pinch of salt and pepper on one side of a baking sheet. Place poblano halves on other side of sheet. Drizzle with oil, then season with remaining Southwest Spice and a pinch of salt and pepper. Broil, turning halfway through, until lightly charred, about 7 minutes. Add scallion whites to sheet. Continue to broil until charred, 2-3 minutes.

While veggies char, zest 1 tsp zest from lime, then halve and squeeze 2 TBSP juice into a medium bowl. Dice tomato. Mince chili, removing ribs and seeds for less heat. Stir tomato, a large drizzle of olive oil, and as much chili as you like into bowl with lime juice. Season with salt and pepper.

In a small bowl, combine sour cream and enough water to create a drizzling consistency. Season with salt. Once they are cool enough to handle, roughly chop poblano and scallion whites. In a large bowl, combine poblano, scallion whites, corn, lime zest, half the cheese, and a sprinkle of salt and pepper.

Rub tortillas with a drizzle of olive oil each. Place oiled sides down on a separate baking sheet. Divide filling between one half of each tortilla; fold tortillas in half over filling. Broil until tortillas are lightly browned, 1-2 minutes.