1/4 cup low-fat sour cream (mixed with about 1 teaspoon Sriracha, or to taste, plus 2 teaspoons lime juice and a pinch of salt)
Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender.
Add rice, beans and corn; cook, stirring 2 to 3 minutes until mixture is thoroughly heated. Remove from heat.
Spoon 1/2 cup rice mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onion and about 2 teaspoons sour cream-Sriracha mixture; roll up, top with a scant 1 tablespoon of salsa before serving.