Bring a large pot of salted water to a boil over medium-high heat. Cook the penne according to the package directions until al dente. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta, but do not rinse.

Drain and rinse the cashews and place them in a high- powered blender along with the nondairy milk, adobo sauce, chipotle chilis, nutritional yeast, garlic, maple syrup, 1 teaspoon of the salt, and the cumin. Blend until very smooth.

Meanwhile, in a sauté pan over medium heat, sauté the vegan chicken pieces in the olive oil for 7 to 8 minutes, until the edges are slightly seared. Add the bell peppers and cook until they just start to soften, 6 to 7 minutes. Stir in the onions and corn, the remaining teaspoon of salt, the chipotle chili powder, and pepper and cook for 5 to 7 minutes, until softened. Reduce the heat to low.

Add the pasta and sauce to the pan, tossing to combine well. If the sauce seems too thick, add the reserved pasta water 1⁄4 cup at a time until the sauce reaches the desired consistency. Taste and add more salt if needed.

Garnish with vegan feta, bac’n bits, and chopped cilantro and serve immediately with a couple wedges of lime alongside. ENJOY!