Preheat the oven to 400°F and line a baking sheet with parchment paper.
Rub the potatoes, corn cob, and tomatoes in a tiny bit of olive oil, salt, pepper, and smoked paprika. Bake for 25 minutes.
Meanwhile, in a skillet over medium heat, sauté the onions and peppers in a tiny bit of oil and cook for 5-7 minutes, until browned and liquid has evaporated. Add kale and cover to steam for 2 minutes.
Blend Chipotle Lime Sauce ingredients, adding water to thin (start with 2 Tbsp).
Use a fork to crumble tofu into bite-sized pieces. Move the veggies to one side and add tofu to pan. Sauté for 2 minutes, then stir in the tofu sauce. Cook another 5-7 minutes until tofu is slightly browned.
Toss everything together, garnish, and drizzle with Chipotle Lime Sauce.