Pre-heat oven to 400 degrees F. Pat your rinsed chickpeas with a dish towel until dry. Place on a medium sized baking sheet and toss with olive oil, paprika, salt and nutritional yeast. Bake chickpeas until crispy, 10-15 mins.
Add all Cilantro Pesto ingredients to a food processor or blender and blend until smooth.
Heat a large pot of water over high heat until boiling. Add pasta to the water, stir and cook pasta for 5-9 minutes, or until desired texture is reached. Drain pasta and add back to the pot or to a large bowl.
Add the tomatoes, corn and onion to the pasta and then pour the pesto over the top. Mix until everything is combined.
You can either stir in the chickpeas and diced avocado or add them on top of each individual bowl of pasta. Garnish with fresh cilantro and a squeeze of lime, if desired. Add salt and pepper to taste.