Add the red quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and grains are tender, about 12 to 15 minutes.

Drain and rinse the chickpeas, then pat dry with paper towels. Peel the husks from the corn and cut the kernels away from the cob. Trim, deseed, and mince the jalapeño. Thinly slice the radishes. Chop the cilantro. Zest the lime, and then cut in half.

To a small bowl, add just half the lime zest, yogurt, Vegenaise, and just half the cayenne pepper. Add the juice from half the lime and a pinch of salt. Stir the elote sauce to combine.

Place a large nonstick skillet over high heat with 2 tsp olive oil. Once hot, add the chickpeas and cook, undisturbed, until lightly browned and crisp, about 4 to 6 minutes. Transfer the crispy chickpeas to a bowl. Return the skillet to high heat with another 2 tsp olive oil. Add the corn, cover, and cook, shaking the pan occasionally, until the corn is charred in spots, about 3 to 4 minutes. Sprinkle with salt.

Add the minced jalapeño, remaining lime zest and juice, and a pinch of salt to the crispy chickpeas and stir to combine. Divide the red quinoa between large bowls. Layer on the lime chickpeas and charred corn, and drizzle with elote sauce. Top with sliced radishes, chopped cilantro, pumpkin seeds, and parmesan. Sprinkle the elote bowls with the remaining cayenne pepper.