1. Heat oven to 350°F. Divide tortillas between two large pieces of foil, wrap, and warm in the oven for 15 minutes.

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2. Meanwhile, heat a grill pan over medium-high heat. Slice 3⁄4 of the onion into 1⁄2-inch-thick rounds. Finely chop remaining 1⁄4 onion and set aside. Toss sliced onion and peppers with 1⁄2 tablespoon oil and 1⁄4 teaspoon each salt and pepper. Grill until lightly charred and tender, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice. Transfer to a large bowl and toss with corn and cheese.

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3. Meanwhile, make pumpkin seed salsa: In a food processor or blender, pulse cilantro, jalapeño, sugar, turmeric, all but 2 tablespoon pumpkin seeds, 2 tablespoon lime juice, and 1⁄4 teaspoon salt until smooth (add water, 1 tablespoon at a time, as necessary until it reaches a pesto-like consistency).

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4. Make tomato salsa: In a medium bowl, combine tomato, reserved chopped onion, remaining 2 tablespoon lime juice, and a pinch each salt and pepper.

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5. Spread each tortilla with 1 tablespoon pumpkin seed salsa and top with vegetables (about 1⁄2 cup each). Roll up and place seam side down to keep closed.

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6. Heat a large nonstick skillet over medium-high heat. Working in two batches, add 1 tablespoon oil, then cook enchiladas, seam side down first, until golden brown, about 2 minutes per side. Repeat with remaining tablespoon oil and enchiladas. Serve with tomato salsa, pumpkin seed salsa, and reserved pumpkin seeds.