Step 1: Place soy curls in a bowl and cover with warm vegetable broth. Let them rehydrate for 5 minutes, then drain thoroughly and gently squeeze out excess liquid.

Step 2: While soy curls rehydrate, dice the bell pepper and red onion. If using fresh corn, cut kernels from the cob. Chop the fresh cilantro.

Step 3: Heat 5g of olive oil in a non-stick skillet over medium-high heat. Add the rehydrated soy curls and sear for 3-4 minutes, stirring occasionally, until lightly browned and slightly crispy. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.

Step 4: In a large bowl, combine the seared soy curls, corn, diced bell pepper, and diced red onion.

Step 5: In a small bowl, whisk together the remaining 15g olive oil, lime juice, chopped cilantro, vegan protein powder, and a pinch of salt and black pepper until well combined. Pour over the salad ingredients and toss gently to coat. Serve immediately.