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Heat oil in a large, deep skillet over medium heat. Add tempeh, onions and peppers and cook until onions are translucent, about 10 minutes. Add corn, green chiles, uncooked pasta, tomatoes, soy milk, vinegar, chili powder and salt and stir until thoroughly combined. Bring just to a boil, then cover, reduce heat to low and cook until the pasta is tender, about 25 minutes, stirring occasionally.