Cook the shell pasta according to the package directions in salted water until al dente, then drain.
Steam 14 oz. frozen cauliflower until tender. Transfer cauliflower to a blender, with 1 tsp. dried parsley, ½ tsp. kosher salt, ½ tsp. pepper, ½ tsp. chili powder, ¾ tsp. garlic powder, 1 tsp. dijon mustard, 2 to 3 tbsp. hot sauce (to taste), ¾ cup vegetable broth, ½ cup full-fat coconut milk, and 2 tbsp. nutritional yeast. Blend until smooth, scraping down sides of blender as needed.
Meanwhile, add 2 cups frozen corn, 1 tbsp. avocado oil, and ½ cup finely chopped red onion to a large pan. Cook for 3 min, stirring occasionally. Add ½ tsp. smoked paprika, dash of cayenne, 1 medium diced zucchini, 1 package Like Meat Grilled Chick’n, remaining ½ tsp. kosher salt, ½ tsp. pepper, ½ tsp. chili powder, and ¾ tsp. garlic powder. Stir, cover with a lid, and cook for 4 to 5 min until the Like Meat Grilled Chick’n is tender, adding a couple tablespoons of water to prevent burning if needed.
Add cooked pasta and sauce to the pan, along with ½ cup finely chopped roasted red peppers and juice of ¼ to ½ lime (to taste). Stir together and top with 1/3 cup thinly sliced scallions, 2 tbsp. spicy jalapeno peppers, and more hot sauce.