While the rice is cooking, add the mushrooms to a hot saute pan with 1 tsp of oil. Add the seasonings and continue to saute until browned and tender. Set aside.
Preheat the oven to 375 degrees.
To the cooked rice, add the enchilada sauce, creamed corn, green chiles and vegan parmesan.
Spray an oven-safe pan (such as cast iron) with cooking spray. Add the rice mixture and spread evenly.
Top with the mushroom mixture.
Add the fresh (or frozen) corn and a light sprinkling of vegan mexican shredded cheese.
Bake until thick and bubbling.
Top with fresh tomatos and green onions.
Serve with vegan sour cream and garnish with parsley.