Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Place poblanos (use less if spice-averse) and butternut squash on prepared baking sheet. Toss with 2 tsp. olive oil, fiesta seasoning, 1/4 tsp. salt, and a pinch of pepper. Combine vegetables and spread into an even layer.

Roast in hot oven, 10 minutes.

While vegetables roast, continue recipe.

In a mixing bowl, combine panko, 2 Tbsp. water, taco seasoning, a pinch of salt, and half the chipotle crema (reserve remaining for garnish). Let sit, 1 minute.

After 1 minute, add ground beef to bowl and stir to combine. Form mixture into 8 equally-sized meatballs.

After 10 minutes, carefully remove vegetables from oven. Push to one side of sheet. Sheet will be hot! Use a utensil.

Place meatballs on now-empty side of sheet.

Roast in hot oven until vegetables are tender and meatballs reach a minimum internal temperature of 160 degrees, 15-20 minutes.

While vegetables and meatballs roast, continue recipe.

Place corn and a pinch of salt in a microwave-safe bowl and microwave uncovered until heated through, 1-2 minutes.

While corn heats, halve lime. Cut one half into wedges and juice the other half.

Carefully remove sheet from oven. Add corn and 1 tsp. lime juice to vegetables and stir to combine. Sheet and vegetables will be hot! Use a utensil.

To serve, top meatballs with remaining chipotle crema and garnish squashlotes with cheese. Squeeze lime wedges over to taste. Bon appétit!