Preheat oven to 400 degrees F. ( Or get your grill ready). Cover a cookie sheet in aluminum foil.
Lightly coat corn with a bit of oil. I used an olive oil spray and quickly sprayed each corn on all sides.
Bake the corn for 30-35 minutes, flipping them half way through. Then broil the corn for a few minutes (3 minutes was plenty with my oven). [Or grill the corn on your grill for 10 minutes]
While the corn is cooking, boil the pasta, drain and then put into a large bowl.
Then, make the sauce. In a medium bowl, mix together the mayonnaise, lime juice, nutritional yeast, salt, pepper, chili powder, and onion powder together.
Mix the sauce into the pasta.
Once the corn is done, let it cool for a few minutes and cut the corn off the cobb and put the corn pieces into the bowl with the pasta.
Add the red pepper, avocado, and cilantro to the bowl and mix.
Sprinkle a little nutritional yeast on top of the salad, along with salt and pepper and a little more cilantro and serve.