Preheat the oven to 450°F. Wash and dry the fresh produce. In the tray(s), combine the beef (tearing into small pieces before adding), tomato paste, honey, tomatoes, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt, pepper, and up to half the spice blend, depending on how spicy you'd like the dish to be. Stir to throughly combine. Bake 15 to 20 minutes, or until the beef is cooked through. Remove from the oven. Stir to combine, gently pressing down on the tomatoes with the back of a spoon to burst.

Meanwhile, add the corn to a medium microwave-safe bowl and microwave on high 1 to 2 minutes, or until heated through. Let cool for at least 3 minutes. To the bowl of microwaved corn, add the sour cream, cotija, and as much of the remaining spice blend as you'd like; season with salt and pepper.

If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. If using the microwave, wrap the tortillas in a damp paper towel and microwave 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, baked beef and tomatoes, corn salsa, and cilantro (picking the leaves off the stems and tearing into small pieces just before adding). Enjoy!