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Steam tempeh until cooked through, about 20 minutes, then transfer to a plate. Mix together adobo, tamari and 3/4 teaspoon of the cumin until it makes a soft paste. Rub paste into warm tempeh and set aside.
In a large skillet, heat oil over medium high heat. Add pepper, onion and mushrooms and cook until slightly soft, about 5 minutes. Cut tempeh into cubes and add to onion mixture along with the remaining 3/4 teaspoon cumin, tomatoes, chili powder, corn, and chiles, if using. Cook for another 10 to 12 minutes, then ladle into bowls and serve.