Cook pasta according to package instructions, drain and set aside.
Combine the cauliflower, mirepoix and water in a medium pot and bring to a boil. Turn down heat and simmer until vegetables are soft. About 12-15 minutes.
Drain vegetables reserving 12 fl oz of water. Transfer vegetables to a blender or food processor and add oil, cashews, lemon juice, garlic and seasonings. Puree until smooth. Adjust the consistency of the sauce with reserved water.
Combine the pasta, sauce and corn & jalapeno blend. Transfer to a 2" half steam table pan and bake about 20 to 25 minutes or until golden brown and bubbly.
