Sheet Pan Bean Fajitas: Preheat oven to 425°F. In bowl, toss together onion, red pepper, green pepper, oil and Adobo. Arrange on parchment paper–lined baking sheet; bake for 12 to 15 minutes or until lightly starting to brown. Stir in black beans and pinto beans; cook for 8 to 10 minutes or until beans are heated through and peppers and onions are tender.
Meanwhile, in saucepan, cook rice according to package directions. Stir in cilantro and lime juice.
Corn Salsa: In bowl, combine corn, tomatoes, onion, jalapeño, lime juice, cilantro and Adobo. Let stand for 5 minutes.
Divide rice among bowls. Top with bean mixture and corn salsa. Divide sour cream evenly among bowls.
Note: For loaded fajita bowls, serve with shredded lettuce, shredded Monterey Jack cheese and guacamole.