If using frozen corn, add it to a strainer under running water until defrosted. For fresh corn, boil for 4 minutes, then chill in the refrigerator or use an ice bath. Once cool, slice off kernels with a sharp knife.
Add all ingredients for the Creamy Jalepeño Sauce to a high-speed blender (if using a regular blender make sure the cashews were soaked overnight) and blend until smooth. If desired, transfer to a squirt bottle for decorative distribution.
Add all ingredients for the Cashew Cheez Sauce to a high-speed blender (if using a regular blender make sure the cashews were soaked overnight) and blend until smooth. If desired, transfer to a squirt bottle for decorative distribution.
Steam the tempeh for 8 minutes (if detailed instructions for this are needed, refer to the **paragraph above). Once cool enough to touch, crumble the steamed tempeh into a skillet heated with a little oil. Add the remaining tempeh ingredients and stir well until tempeh is again heated thoroughly and well coated with seasoning.
In the middle of a serving bowl, scoop about a quarter of the rice. Around the rice distribute sections of tempeh, tomatoes, avocados, black beans, olives, cilantro, sweet corn, and green onions. Top with both Creamy Jalepeño and Cashew Cheez sauces. Repeat with the remaining ingredients to create four bowls. Line each bowl with tortilla chips. Serve with extra chips and sauce.