Add the bell pepper and ONLY ¼ cup of the water and a pinch of salt to a large deep pan over medium heat and cook for 5 minutes.

While the bell peppers are cooking, in a large bowl, combine the milk, remaining ¾ cup water, butter, soy sauce, and salt and whisk until really smooth. Make sure the butter is mixed thoroughly and not chunky.

Stir the Cajun seasoning into the pan of bell peppers for about 30 seconds to toast them and release their aroma.

Add the milk mixture, corn and the pasta to the pan and stir very well. Raise the heat and bring to a boil. Once boiling, cover and lower the heat to low so that a gentle simmer is going. Cook covered for 10 minutes or until pasta is al dente. Stir once during the cooking process.

The sauce should have thickened beautifully and be creamy with just enough sauce coating all the pasta well. Remove from the heat.

Stir in the tomato sauce thoroughly until well mixed. Taste and add more salt if needed. If using coconut aminos (which is less salty than soy sauce), you may need another pinch. This will vary also due to if your tomato sauce is salted or not. It should have a nice kick of heat, but not overly spicy. If you want it spicier, sprinkle some extra Cajun seasoning on the pasta. If you want it more saucy, add a bit more water and extra seasoning if needed. Serve immediately and garnish with fresh green onions and parsley, if desired.