In another mixing bowl, add in the achiote paste, chipotle powder, garlic powder, cumin, and olive oil. Mix together to make a paste. Add in the cauliflower and toss to coat each floret. Set aside to marinate.
In a large saute pan. Add in the olive oil and onions, cook until translucent. Add in the cauliflower with the marinate and cook until the cauliflower is soft on the outside but slightly crunchy in the middle, about 10-12 minutes. Add in the beans and corn . Stir for 1 minute. Turn heat off.
Saute garlic in oil in a large pot until lightly brown, add in the rice and toast for 30 seconds. Add in tomato paste and tomato sauce. Stir to combine. Add vegetable broth and chili powder. Cook for 15-20 minutes, covered, over medium heat.
In a smaller bowl, pour in the sour cream, lime juice, cilantro, smoked paprika, and black pepper. Whisk until well combines. Add water if needed to thin out the mixture. Place in the fridge until ready to use.
Salsa Rojo (Masters Class Only)
Boil the tomatoes, onion and garlic for 10 minutes. Add in salt and cilantro and turn off heat. Blend until smooth. Let it cool. Serve.