Cook the farro: Fill a medium saucepan with about 4 cups of water and bring it to a boil over high heat.

Rinse the farro in a fine-mesh sieve under cool water for a few seconds, then let it drain well.

Add the farro and 1 teaspoon of the salt to the boiling water in the saucepan.

Lower the heat to medium and cook the farro for 18 to 22 minutes, until it is tender but still has a little chew in the center.

Mix the sauce: While the farro cooks, stir the sour cream and the juice from 1 lime together in a small bowl. Add 1 tablespoon of water and stir again until the mixture is smooth enough to drizzle.

Start the topping: Set a large skillet over medium-high heat and add the olive oil.

Put the sliced poblano peppers and red onion into the skillet.

Cook the vegetables for 6 to 8 minutes, stirring every minute or two, until they soften and get browned in spots.

Sprinkle the cumin and black pepper into the skillet and stir for about 30 seconds, just until the spices smell fragrant.

Add the pinto beans, corn, the remaining 1/4 teaspoon salt, and 1/4 cup water to the skillet.

Cook the bean mixture for 3 to 4 minutes, stirring occasionally, until the beans are hot and the corn is bright and tender. The small amount of liquid should lightly coat the beans instead of looking watery.

Drain the farro in the fine-mesh sieve.