• Prepare pasta according to package directions; drain and cool; set aside.
• This recipe works well with either frozen roasted corn or freshly roasted corn.

To prepare the fresh corn:

• Remove husks from the corn.
• Using a knife, cut the corn kernels off the cobs; the neatest way to do this is by placing a small bowl upside down in a large bowl and balancing the cob vertically on the small bowl so the kernels fall in the large bowl. 

To roast the corn on the stovetop:

• Heat a large skillet over medium heat.
• Add 2 tablespoons of olive oil, or vegan butter, and the corn kernels; cook, occasionally stirring, until the kernels are lightly charred; 8 to 10 minutes.
• Sprinkle with salt and pepper; remove from heat; set aside to cool.

To roast the corn in the oven:

• Pre-heat oven to 400°F.
• Brush olive oil on each ear of corn and season with salt and pepper.
• Wrap ears individually in aluminum foil.
• Place in pre-heated oven and and bake 30 minutes; flipping halfway.
• Remove from the oven and turn on the broiler.
• Open the foil; return to oven; broil until charred as desired.

To prepare the salad for serving:

• In a large bowl, mix vegan mayonnaise, lime juice, vegan parmesan cheese, fresh cilantro, chili powder, cumin, black pepper and garlic.
• Add the cooked pasta, jalapeños, bell pepper and red onion; stir to coat thoroughly.
• Season with salt, to taste.
• Garnish with additional vegan parmesan, corn kernels and fresh cilantro. 
• Best if chilled in the refrigerator for 15 minutes before serving.