Rinse 1 cup of quinoa under cold water for about 1-2 minutes. Combine rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork before serving.

Pat dry 1 pound of shrimp. In a bowl, toss shrimp with the juice of 1 lime and 2 teaspoons of chili powder. Heat skillet over medium-high heat, add shrimp, and cook for 3-5 minutes until opaque and pink.

Preheat oven to 400°F (200°C). Spread 1 cup of corn on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for about 15 minutes, stirring halfway through.

Divide the fluffy quinoa into four bowls. Layer with shrimp, roasted corn, and 1 cup of rinsed black beans. Add diced avocado and garnish with cilantro.

Drizzle extra lime juice over the top, serve immediately while warm.