Vegan Creamy Blackened Corn Cavatappi

0 Preheat the oven to 400 degrees(F).
1 Make the blackened seasoning by whisking together all the herbs and spices in a small bowl. Set aside.
2 Cut the corn kernels off the cobs and put the corn into a medium sized mixing bowl. Pour the olive oil over the corn and then 1/2 of the blackened seasoning and a pinch of salt.  Toss to coat the corn in the seasoning.
3 Pour the corn onto a baking sheet and spread it out evenly. Roast for 15 to 20 minutes or until the corn is tender and golden. 
4 While the corn roasts, cook the pasta according to package directions. Drain when al dente. 
5 You can make the sauce while the pasta and corn are cooking. Add the tofu, garlic, broth, lemon juice, the remaining blackened seasoning, and a pinch of salt to a blender. Blend on high until completely smooth. 
6 Once you have drained the pasta, add the sauce to the pot you cooked the pasta in. Heat the sauce on medium high.
7 Add the parmesan to the sauce and stir until the parmesan has melted into the sauce. Taste and adjust seasonings. 
8 Pour the pasta back into the pot with the sauce and toss to coat them pasta. 
9 Add the roasted corn, stir and then serve!