In a medium bowl, mix the vegetable broth, lime juice, 2 teaspoons cumin, and ¼ teaspoon cayenne.

Arrange the tempeh strips in a container and pour the vegetable broth marinade over the tempeh. Let sit at least 15 minutes.

Heat a large skillet over medium heat. Reserve at least ½ cup of the tempeh marinade. Add the tempeh to the skillet and cook, using the marinade liquid if necessary to prevent sticking. Cook 5 minutes.

Add the mushrooms, peppers, frozen corn, the remaining teaspoon of cumin, the remaining ¼ teaspoon of cayenne, and all additional spices. Cook until the mushrooms and peppers are soft and the corn is completely warmed through.