Preheat broiler on high and prepare a baking sheet with aluminum foil. Peel papery husks from tomatillos and rinse sticky residue from the outside. Throughly wash the other produce and pat dry. Peel red onion and cut into ¼" dice. Stem and cut jalapeño in half lengthwise. Discard seeds. Leave one half intact and finely mince other half. Stem and roughly chop cilantro. Zest lime and quarter.

Place tomatillos and jalapeño half on baking sheet and drizzle with olive oil. Place in broiler for 4-5 minutes until tomatillos begin to blacken. Remove and let cool. Crush tomatillos by hand in a mixing bowl. Mince broiled jalapeño and add to crushed tomatillos (to taste - it's spicy!). Add cilantro, reserving a pinch for garnish, and ¼ cup of diced red onions. Season with a pinch of salt and pepper and set aside.

Heat 1 tsp. olive oil in a medium pot over medium heat. Add the remaining onions and minced jalapeño (to taste). Cook until they begin to soften, about 4-5 minutes. Add the diced tomatoes and cook 3 more minutes. Add 1 cup of water and turn heat on high. When the water reaches a boil, add rice and stir. Reduce heat to low, cover pot, and cook 15-20 minutes, or until rice is tender. Remove from heat and set aside.

Heat a grill pan or outdoor grill to medium-high. Season both sides of the sirloin steaks with half of the chili powder and a pinch of salt and pepper. Drizzle with olive oil. Cook steaks 5-6 minutes per side or until the internal temperature reaches 145 degrees. Remove to a plate and let rest while you make the corn.

Combine corn kernels and remaining chili powder in a small pot over high heat. When the corn begins to char, remove from heat and add lime zest and juice from half the lime. Season with a pinch of salt and pepper.

Place a bed of rice near the center of the plate and elotes corn salad next to the rice. Spoon a generous pool of salsa verde in front of that and rest the steak in the sauce. Garnish the corn (and steak, if desired) with the queso fresco, remaining cilantro, and lime quarters.