Place chicken, ribs and sausage in three separate small bowls. In another bowl, whisk together 1 tbsp oil, lime juice, half of the garlic, cilantro, cumin, salt, pepper and oregano. Pour evenly over each bowl of chicken, ribs and sausage. Marinate for 30 minutes.
Chop two of the plantains into 1/2-inch chunks. Using box grater or blade attachment on food processor, grate remaining plantain to make pulp. Set aside.
Heat 1 tbsp of oil in large skillet or Dutch oven set over medium-high heat; cook chicken, stirring, for 6 to 8 minutes or until evenly browned. Transfer to saucepan. Repeat with remaining oil, ribs and sausage. Add onion, remaining garlic, jalapeño, adobo seasoning and sazon seasoning to skillet; cook for about 5 minutes or until onion is softened. Add corn; cook for 2 minutes.
Add chicken broth to saucepan. Bring to boil; reduce heat to medium. Add chopped and grated plantains and squash. Simmer for about 1 hour or until vegetables are tender.
Meanwhile, cook rice according to package directions. Serve with stew and lime wedges.
Top with sliced avocado and cilantro, if desired, and serve with hot sauce.