Preheat a very large pan or a soup pot on medium heat. Add ½ medium yellow onion finely chopped, 3 tbsp. avocado oil, and 1 tsp. kosher salt. Stir and cook on medium-low for 6 to 8 min until translucent. While onions cook, add 1 tsp. garlic powder, 1 tsp. paprika, 1 tsp. chili powder, 1 tsp. ground cumin, and 2 tsp. dried oregano to a small bowl and stir together.

Add 1 ½ cups frozen corn and half the spice mixture to the pan, stir, and cook 3 min. Add ¾ cup ditalini pasta, 4 cups vegetable broth, 1 ½ tbsp. tomato paste, and ½ cup canned crushed tomatoes. Stir and cook at a simmer, partially covered, for 10 min.

While soup cooks, preheat a skillet on medium heat. Add remaining 1 tbsp. avocado oil and 4 oz. thawed Chickn Not Chicken. Cook 3 to 4 min, stirring halfway. Add remaining half of spice mix and remaining ¼ tsp. kosher salt, stir and cook another min. Add 15 oz. beans, 1/3 cup roasted red peppers, and Chickn Not Chicken to soup. Stir and cook 2 to 3 min or until ditalini is tender.

Divide soup among serving bowls and top with optional toppings, if using: ¼ cup plant-based sour cream, 2 tbsp. pickled jalapeno slices, 1 sliced avocado, and ¼ cup thinly sliced green onion. Serve with 2 cups blue corn tortilla chips.