Combine carrots and 1 Tbsp. water in a microwave-safe bowl.

Microwave uncovered until carrots are slightly tender, 5-7 minutes.

Carefully remove from microwave.

In provided tray, combine microwaved carrots, poblanos (to taste), 1/4 tsp. salt, and a pinch of pepper. Spray with cooking spray and stir to combine. Spread into an even layer.

Bake uncovered in hot oven, 15 minutes.

While vegetables bake, continue recipe.

Pat steaks dry and season both sides with adobo seasoning and a pinch of pepper.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes per side.

Steaks will finish cooking in a later step.

Remove from burner.

After 15 minutes, carefully remove tray from oven. Add corn and stir to combine. Push vegetables to one side of tray. Tray will be hot! Use a utensil.

Transfer steaks to now-empty side of tray.

Bake uncovered in hot oven until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

While meal bakes, zest and halve lime. Cut one half into wedges and juice the other half.

In a mixing bowl, combine green chili aioli (to taste), 1 tsp. lime juice (reserve remaining for vegetables), sour cream, and a pinch of salt and pepper. Set aside.

Carefully remove tray from oven. Rest, 3 minutes.

Stir 1 tsp. remaining lime juice, 1 tsp. lime zest, and butter into vegetables until combined.

To serve, top steak with sauce (to taste). Squeeze lime wedges over to taste. Bon appétit!