Preheat the oven to 400°F.
To make the rice, in a large pot, combine the rice with 4 cups water, a pinch of salt, tomato paste, garlic, onion, paprika and cumin. Bring to a simmer, turn the heat to low, cover and simmer for 45 minutes, or until the grains are tender. Fluff the rice and squeeze in the lime juice.
On a baking sheet, toss the squash with the spices, 1 tablespoon oil and a pinch of salt. Roast for 15-20 minutes, until soft and beginning to brown.
On a separate baking sheet, toss the poblanos and onion with the remaining 1 tablespoon olive oil and a pinch of salt. Roast for 10 minutes. Remove from the oven and toss with the squash and lime juice on one baking sheet.
Combine all of the pinto bean ingredients in a mixing bowl.
Combine all of the dressing ingredients other than the oil in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper.
To make the crema, whisk together all of the ingredients in a small bowl. Season with salt to taste
To serve, divide the rice, squash, and pinto beans between bowls. Top with poblanos and onions, pico de gallo vinaigrette, queso fresco, pumpkin seeds, and lime crema. Serve with lime wedges.