Rinse quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.

If using fresh corn, grill or sauté until slightly charred. If using canned or frozen, heat in a skillet until golden.

In a small bowl, whisk together Greek yogurt (or mayo), lime juice, chili powder, and smoked paprika to create the dressing.

In a large bowl, combine cooked quinoa, corn, red onion, cilantro, and cotija cheese. Add dressing and mix well.

Chill in the fridge for 15 minutes before serving. Garnish with extra cheese, cilantro, and a dusting of chili powder.