Rinse quinoa under cold water in a fine-mesh strainer. Cook quinoa in 2 cups of water on medium heat according to package instructions for about 15 minutes until fluffy.

Heat skillet over medium heat, add corn kernels, and sauté for about 5–7 minutes until lightly golden.

In a large bowl, combine cooled quinoa and sautéed corn. Add diced red onion and diced jalapeño to taste. Mix gently.

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

Pour dressing over quinoa mixture and toss gently to combine all ingredients.

Chill salad in the refrigerator for at least 30 minutes to meld flavors.

Serve the salad garnished with cilantro and crumbled cheese. Enjoy!