If refrigerated, remove the package of rice to bring to room temperature. Wash and dry the fresh produce. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the cabbage and carrots, mayonnaise, the juice of 2 lime wedges (or 4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper and stir to combine.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the corn and diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Add the sour cream, cotija, the juice of the remaining lime wedges, and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper and stir to combine. Wipe out the pan.

Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and as much of the remaining spice blend as you'd like. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Meanwhile, knead the package of rice for 15 seconds to separate the grains; cut or tear a 2-inch vent in the package. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the warmed rice topped with the cooked shrimp, finished vegetables, and slaw. Enjoy!