Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes.

Stir together just half the lime zest, just half the lime juice, sour cream, mayo, just a pinch of cayenne pepper, and a pinch of salt in small bowl.

Heat 2 tsp olive oil in large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to bowl. Add remaining lime zest, remaining lime juice, jalapeño, and a pinch of salt and stir to combine. Set aside. Heat 2 tsp olive oil in same skillet over high heat. Add corn and a pinch of salt and cook until charred in spots, 3 to 4 minutes. (TIPS: Wash your hands and cutting board well after handling the jalapeño. Place pot lid over the chickpeas and corn to keep them from popping out of the skillet.)

Divide quinoa between bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Top with radish, cilantro, pumpkin seeds, and parmesan. Sprinkle elote bowls with as much cayenne pepper as you’d like. ¡Buen provecho!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.