Heat oil in a skillet over medium high heat When hot, add corn and cook to golden brown on some edges. (Oil-free: You can dry roast the corn kernels on a skillet Or Grill 2 or 3 dehusked corns on a grill or gas flame until blackened spots all over. Remove the kernels using a knife and continue.)
Add beans, smoked paprika, paprika, nutritional yeast, garlic, salt and toss to coat. Cook for a min for the spices to infuse.
Take off heat. Cool and Mix in the onion, bell pepper, jalapeno and toss. Add lime, salt if needed. Add cilantro and toss.
Serve as is with additional lime wedges or with the chipotle mayo and a sprinkle of hot sauce. Serve with tortilla chips or warm pita, as a dip or serve as a side salad.
For the chipotle mayo, mix everything and thin to drizzling consistency. Taste and adjust tang, salt and heat and use.
Make it just roasted corn dip with more corn. Add some vegan almond cheese and serve. Nutrition is for 1 serve