Preheat the oven to 350°F. Brush the pita bread lightly with olive oil and sprinkle with a pinch of salt. Place on a baking sheet and bake for 10 minutes, or until golden and crisp. Once cool enough to touch, break the pita into shards.

Heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook for 2 minutes until softened. Add the minced garlic, sliced chili peppers, cumin, chili powder, smoked paprika, and garlic powder. Stir in the crumbled tofu and cook for an additional 2 minutes.

Add the diced tomatoes, chipotle sauce, water, and vegetable stock powder to the skillet. Stir to combine, bring to a boil, then reduce the heat and simmer for 10 minutes.

Stir in the drained corn kernels and cook for another 2 minutes. Remove from heat. If you prefer a softer texture, stir the pita shards directly into the sauce. Alternatively, keep the pita chips separate and serve them on the side.

Place the pita shards onto plates and top with the tofu and tomato sauce mixture. Garnish with sliced green onions, chopped cilantro (if using), and a squeeze of lime juice. Serve immediately.