1 Roast the red peppers under the hot oven broiler (or over an open gas flame) while turning occasionally until skin is black. Place in a bowl, cover and leave to cool for 10 minutes.
2 Rinse the jalapeños and coarsely chop. Rinse the tomatoes, remove seeds and chop coarsely. Combine both in a bowl.
3 Rinse oregano and cilantro and shake dry. Pluck the leaves, chop and add to the bowl. Peel the onions and garlic and chop finely.
4 Trim corn, rinse and cut the kernels from cob with a sharp knife.
5 Peel skin from the red peppers with a knife and cut peppers into quarters.
6 Remove seeds, cut red peppers into cubes and add to tomatoes.
7 Cook the pasta in boiling salted water according to package directions until al dente.
8 Meanwhile, roast pumpkin seeds in a dry pan until fragrant. Remove and set aside.
9 Cook corn kernels in the pan while stirring until brown spots appear, 4-5 minutes. Add to the other ingredients in the bowl.
10 Heat the oil in a pan. Add onions and garlic and sauté until transparent, 3-4 minutes. Add cumin seeds and cook for 20 seconds. Mix everything with the tomatoes and corn.
11 Drain pasta, taking care to reserve 6-8 tablespoons of pasta water. Mix pasta with the remaining ingredients. Squeeze lime and season the salad with juice to taste. If the salad is a little dry, stir in pasta water as needed. Season with salt and pepper, sprinkle with pumpkin seeds and serve.