In a large pot, boil pasta according to package directions (to al dente). Drain and rinse with cold water.
In another medium to large pot, add water over high heat. When boiling, add the ears of corn and cook for 6-7 minutes. Remove from heat and drain.
Rinse with cold water. When cooled, using a sharp knife, carefully remove the corn from the cob onto a plate.
To a large bowl, add the vegan mayo, sriracha, hot sauce, lime juice, apple cider vinegar, and unsweetened almond milk. Stir. Add the sweet corn, black beans, sundried tomatoes, jalapeños, green onions, cilantro, black pepper, Spanish paprika and salt. Stir. Add the cooked pasta and stir until well blended. Top with diced avocado and stir. Serve immediately*. Add more hot sauce, if desired.
*As stated above, this dish is best served immediately. If making this dish ahead of time, keep sauce and diced avocado separate from pasta and mix just before serving.
Serving Size:1 1/4 cup
Keywords: jalapeno pasta, jalapeno pasta salad, vegan pasta salad