Mexican Street Corn Pasta Salad (Dairy Free!)

0 Cook the pasta according to package instructions. Rinse with cold water and let cool completely.
1 Heat a large skillet over medium-high heat. Add the corn and cook until slightly charred in spots, about 6–8 minutes. Let cool slightly.
2 Prepare your tempeh bacon crumbles while the corn cooks.
3 Add all dressing ingredients to a blender and puree until smooth and creamy.
4 In a large mixing bowl, combine the cooked pasta, charred corn, chickpeas, bell pepper, red onion, jalapeño, cilantro, green onion, and tempeh bacon crumbles.
5 Pour the dressing over the salad and toss until everything is evenly coated.
6 Top with roasted pepitas, extra cilantro, and a squeeze of fresh lime juice before serving.