Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a large bowl, whisk together the mayonnaise, honey, 1 teaspoon of warm water (or 2 teaspoons for 4 servings), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated shrimp in an even layer (discarding any excess cornstarch). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Flip the shrimp and continue to cook, without stirring, 1 to 2 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked shrimp to the bowl of sauce (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s) and sliced pepper(s); season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed shrimp. Garnish with the cotija. Enjoy!