Preheat oven to 350F (176C)
Boil the orzo pasta for 2 minutes less than instructed on the box. Drain.
Sauté the onion, red bell pepper, jalapeno pepper, and zucchini until the onion is translucent, approximately 5 to 7 minutes.
Add the crumbled chorizo, 2 tsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, and salt and pepper to taste, and garlic, stir into the veggies for 3 minutes.
Add the chopped tomatoes and stir until combined.
Add the drained pasta to the veggies, add the vegan cheese (except for the reserved 1/3 cup) and stir until combined.
Pour the orzo and veggies into a 9 x 11-inch rectangular pan or a 10 to 12-inch round baking dish and spread out evenly.
Evenly pour the vegetable broth over the mixture, then evenly spread the salsa on top of the orzo and veggies. Don’t mix it in.
Evenly sprinkle the reserved vegan cheese on top and bake for approximately 20 minutes, or until the cheese is melted.