Stir together just half the lime zest, just half the lime juice, yogurt, mayo, and a pinch of salt in small bowl. Set aside.

Make small tear at top of brown rice bag and microwave bag for 90 seconds. Transfer to medium bowl and stir in remaining lime zest, remaining lime juice, cilantro, and 1 tbsp olive oil. Season to taste with salt and pepper and cover to keep warm. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Heat 1 tbsp olive oil in medium nonstick skillet over high heat. Add corn and a pinch of salt and cook until charred in spots, 4 to 6 minutes. Remove from heat, add just 2 tbsp eloté sauce, and stir to coat. Season to taste with salt and pepper.

Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. Transfer tortillas to serving plates and smear with remaining eloté sauce. Top with lime rice, eloté corn, pickled jalapeño, and radish. Sprinkle with parmesan. ¡Buen provecho! (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)

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.