In a large skillet, heat the oil over high heat. Cook the corn until it begins to char. Remove the pan from the heat and allow the corn to cool completely before using in the salad.

Assemble the salad: In a bowl, combine the corn, radish, scallions, and lime juice, and season with salt and pepper. Toss the corn mixture with chipotle mayo until completely coated. Add a little more if desired. Sprinkle the salad with cilantro, cotija, and chili powder. Refrigerate until ready to serve.

Heat the oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain the grease.

Return the pan to medium heat, and stir the tomato paste into the beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.

Lightly moisten the outer edge of a dough round with water, place about 2 TBSP of filling in the center, and top with cheese. Fold the dough in half over the filling. Use a fork to crimp the edges together. Repeat with the remaining filling and dough.

Place empanadas on a prepared baking sheet and brush with egg wash. Bake until golden and the filling is warmed through, about 25 minutes.

In a glass, muddle the fresh mint leaves and sugar together until the mint is fragrant. Add fresh lime juice and stir well.

Fill the glass with ice cubes. Pour in the white rum, if using. Top up with sparkling water.

Stir gently to combine. Garnish with lime slices and mint sprigs.