Rinse quinoa under cold water. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes.

Sauté or grill corn until golden and slightly charred, about 5-7 minutes. Allow to cool.

Chop red onion and cilantro, setting aside.

In a large bowl, combine cooled quinoa, corn, onion, cilantro, and cheese.

In a small bowl, whisk lime juice, olive oil, chili powder, salt, and pepper.

Toss the dressing with the salad. Chill for 30 minutes before serving.