In a large pot of boiling salted water, cook the pasta for 5 minutes. Drain and spread the pasta on a baking sheet. Refrigerate.On the barbecue or in a frying pan, grill the corn on the grill or in a lightly oiled pan over medium-high heat, turning regularly to grill all sides. Set aside.In a bowl, combine all sauce ingredients. Set aside.Remove seeds from jalapenos. Dice jalapenos and red onion. Chop cilantro. Set aside.To achieve a cotija cheese look, cut the vegan cheese into cubes and grind in a food processor to a crumbly texture.Using a knife, cut corn kernels off the cob. Set aside.Place cooled pasta, toasted corn kernels, jalapenos, red onion, cilantro and cheese in a large bowl. Pour sauce over pasta. Mix well. Serve immediately and sprinkle with chipotle pepper powder if desired for added heat.Source : Marie-Michelle Chouinard

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3 cups (750 mL) Conchigliette Pasta 3 bicolor corn 2 jalapeno peppers 1/2 red onion 1/2 cup (125 mL) fresh cilantro 1 block of vegan cheese Chipotle pepper powder (optionnal) Sauce: 1 1/2 cups (375 mL) Plant-based mayo Juice of 2 limes 1 teaspoon (5 mL) garlic powder 1 c. à thé (5 ml) onion powder 1 teaspoon (5 mL) cumin 1 teaspoon (5 mL) chili powder salt and pepper to taste