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Cook the protein pasta according to the package directions. Drain, rinse under cold water, and set aside to cool completely. Add a bit of oil once it’s cooler to prevent it from clumping together.
If using frozen corn, add it to a dry frying pan over medium-high heat and cook for 5–7 minutes, stirring occasionally, until lightly charred. Add a few sprays of avocado oil after about 3 minutes when it looks more dry. If using fresh corn, boil the cobs until tender, cut the kernels off, and char them in the pan for a few minutes. Add the jalapeños to the pan with the corn if you’d like to cook them down a bit and remove some of their spice.
In a small bowl or jar, whisk together the vegan mayo, vegan sour cream, dill pickle juice, garlic powder, onion powder, dried dill, black pepper, and salt to taste. Add a splash of pepperoncini juice to the dressing if you like things extra spicy.
In a large bowl, combine the cooled pasta, chopped dill pickles, red onion, charred corn, jalapeños, vegan feta, fresh dill, and green onions. Top with fried pickle tofu if desired.
Pour the dressing over the pasta salad and toss until everything is evenly coated.
Refrigerate for at least 30 minutes before serving to let everything marinate.