Step 1

Cook the Pasta- Bring a large pot (≈ 12 cups water) to a rolling boil.- Add 1 Tbsp salt and the fusilli; cook until al dente per package.- Drain, rinse under cold water for 15 seconds, shake dry, and let cool completely.

Step 2

Char the Corn- Heat a skillet over medium-high; add 2 Tbsp vegan butter or olive oil.- Add frozen corn and cook about 10 minutes, stirring occasionally, until lightly browned.- Season with salt and pepper; let cool.

Step 3

Prepare the Veggies- Dice the green onions, cilantro, chili/jalapeño, red onion, green bell pepper and avocado.- Rinse and drain the kidney beans.- Crumble the vegan feta.

Step 4

Make the Dressing- In a small bowl, whisk together yogurt, mayo, minced garlic, smoked and sweet paprikas, cumin, Sriracha (or chili crisp), lemon juice, salt, and pepper until smooth.

Step 5

Assemble the Salad- In a large bowl, combine cooled pasta, charred corn, all diced veggies (including avocado), kidney beans, and vegan feta.- Pour about three-quarters of the dressing over the salad and toss gently to coat. Add more dressing if desired.- Taste and adjust seasoning with extra salt, pepper, or Sriracha.

Step 6

Serve- Transfer to a serving dish and finish with a generous sprinkle of crushed tortilla chips for extra crunch.- Enjoy immediately, or chill up to 30 minutes for flavors to meld.- Leftovers keep (airtight) in the fridge up to 2 days.