Chicken & Mexican Street Corn-Inspired Potato Wedges

Meanwhile, cut poblano into 1/2-inch pieces. (TIP: We suggest using gloves when prepping poblanos!) Peel, then cut onion into 1/2-inch pieces. To an unlined baking sheet, add poblanos, onions and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Roast on the lower rack of the oven for 10-12 min, until tender and dark-brown. (TIP: Add to the oven when you toss the potatoes halfway through.)

Meanwhile, pat chicken dry with paper towels, then season with remaining Chili-Cumin Spice Blend, salt and pepper. In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. When the pan is hot, add chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through. (TIP: Reduce heat if chicken is browning too quickly.) Transfer to a plate. Loosely cover with foil and let rest for 5 min before slicing.

In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high. Add corn. Cover and cook for 4-5 min, stirring occasionally, until corn is dark golden-brown. Season with salt and pepper.

Meanwhile, roughly chop cilantro. Peel, then mince or grate garlic. Zest, then juice half the lime (whole lime for 4 portions). Cut any remaining lime into wedges. In a medium bowl, combine mayo, sour cream, garlic, cilantro, lime zest and lime juice. Season with salt, then stir to combine.