Crust: In a food processor or high-speed blender, combine the cashews, roasted red bell pepper, garlic, and vinegar. Process until the mixture is pureed and smooth. Add the nutritional yeast, salt, onion powder, paprika, and turmeric. Process until smooth, scraping down the sides as needed. Add the melted coconut oil and process until the mixture is completely smooth, scraping down the sides as needed. Transfer the mixture to a bowl. Stir in the crushed corn chips, mixing well. Press the mixture into a lightly oiled 9-inch pie plate, cake pan, or springform pan. Cover and refrigerate for 3 hours to firm up.