1. Cook the Pasta

In a large pot (about 12 cups of water), bring water to a boil. Add 1 tablespoon salt and the fusilli. Cook until al dente as per package instructions. Drain and rinse under cold water for 15 seconds. Drain thoroughly and let it cool completely.

2. Roast the Corn

Heat a pan over medium heat. Add 2 tablespoons of vegan butter or olive oil. Add the frozen corn and stir occasionally for about 10 minutes, until lightly browned. Season with salt and pepper. Let it cool.

3. Prepare the Vegetables

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

4. Make the Dressing

In a small bowl, whisk together the yogurt, mayonnaise, minced garlic, smoked and sweet paprika, cumin, sriracha (or red chili), lemon juice, salt, and pepper until smooth.

5. Assemble the Salad

In a large bowl, combine the cooled pasta, roasted corn, all chopped vegetables (including avocado), kidney beans, and vegan feta. Pour in about three-quarters of the dressing and toss gently to coat. Add more dressing if desired. Taste and adjust seasoning with extra salt, pepper, or sriracha.

6. Serve

Transfer to a serving dish and sprinkle crushed tortilla chips generously over the top for added crunch. Enjoy immediately or chill for up to 30 minutes to allow flavors to blend. Store leftovers in an airtight container in the refrigerator for up to 2 days.