Preheat the oven to 180°C (160°C fan).
Put the red pepper, sweet corn and red onion onto a baking tray. Add the spices and a big pinch of salt and pepper, then drizzle over the olive oil. Toss to coat the veggies in the spices, then roast for 15 minutes or until starting to char in places.
Meanwhile, combine all the sauce ingredients in a bowl with a splash of water and whisk until smooth.
Once the veggies are done, muddle in the spinach leaves and serve between two bowls, drizzling over the sauce.