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Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Drain corn and pat dry with paper towels. Finely dice tomato. Drain beans, reserving liquid. Halve, peel, and thinly slice shallot. Zest lime until you have ½ tsp; quarter lime. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds first for less heat.