Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the green beans. Boil for 5 minutes then using a slotted spoon, transfer the pasta to a bowl with ice water to cool quickly.
To the pot of boiling water, add the MISKO Farfalle. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and rinse under cold running water. Allow to drain.
In a large bowl, use a fork to blend together the sesame oil, soy sauce, honey and chili powder (or cayenne pepper). Add the green beans, green onions, corn and the pasta and stir gently.
Serve the pasta salad cold or at room temperature, sprinkled with crushed almonds.