Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.
Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the nondairy milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.
Pour the mixture into a lightly oiled shallow oblong baking pan. Quickly toss the oil with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture.
Bake for 25 to 30 minutes, or until the crumbs begin to turn crusty. Serve at once.