For the rice, pre-heat a pot over medium heat for 2 minutes. Add 2 tablespoons of olive oil along with the onions, red peppers, ½ teaspoon of salt, and a couple cracks of pepper. Cook for 6 minutes stirring often. Add the garlic and a teaspoon each of the 3 spices, mix well. Cook for 2 more minutes then add the rice and cook for one minute, stirring often. Add the black beans and water, season the mixture with another ½ teaspoon of salt and a couple cracks of pepper. Bring the mixture to a boil, reduce to a simmer, and taste the liquid, it may need another pinch of salt. Place the lid on the pot and simmer on medium-low heat for 40—45 minutes. Make sure the mixture is not boiling, it needs to be a slow simmer. When ready, remove lid and fluff the rice with a fork, not a spoon.

For the corn elote, preheat a large ceramic non-stick or cast iron pan over medium-high heat with 1 tablespoon of oil. Add the corn to the pan and seaosn with 1/2 teaspoon of salt. Let cook for 2-3 minutes, mix well, and arrange in one single layer again. Keep doing this until the corn has some good char marks or is well browned, about 7-10 minutes. Add the red onions, bell pepper, and jalepeno. Remove from heat and transfer the mixture to a large bowl. Add the mayo, lime zest and juice, parsley/cilnatro, parmesan cheese, and mix well. Check for seasoning, you may need more lime juice or salt.