Spicy Al Pastor–Style Chicken a La Mesa

Heat a large dry, preferably nonstick, pan over high heat. Add corn and ¼ tsp sugar (½ tsp for 4 servings); cook, stirring occasionally, until lightly charred, 5-7 minutes. Remove from heat. TIP: Cover pan if corn begins to pop.

While corn cooks, in a medium bowl, combine mayonnaise, half the sour cream, half the cotija cheese, half the cilantro, juice from half the lime, salt, and pepper.

Add charred corn and stir to combine. Wipe out pan. Transfer esquites to the refrigerator to cool.

In a large microwave-safe bowl, combine rice and refried beans. Cover with plastic wrap and microwave until warmed through, 2-3 minutes. Set aside.

In a small bowl, combine lime zest, remaining sour cream, 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.

In pan used for corn, combine green salsa and ¼ cup water (½ cup for 4 servings) over medium heat. Cook, stirring occasionally, until salsa begins bubbling. Stir in tortilla chips; cook, gently stirring often, until chips are thoroughly coated, 1-2 minutes.

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

Remove and discard plastic wrap from rice and beans (watch out for steam!). Top rice and beans with coated tortilla chips, lime crema, remaining cotija cheese, and remaining cilantro.

Pat chicken* dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in pan used for chilaquiles over medium-high heat. Add chicken and cook until browned, 3-5 minutes per side.

Reduce heat to medium low; pour simmer sauce over chicken and cover pan. Simmer until sauce has slightly reduced and chicken is cooked through, 3-5 minutes. Turn off heat; transfer chicken to a cutting board (reserving sauce in pan).