1. Rinse quinoa thoroughly under cold water. Combine with water in a saucepan, bring to a boil, then reduce heat and simmer (covered) for 15 minutes, or until water is absorbed. Remove from heat and let cool.

2. Heat a dry skillet over medium-high. Add corn kernels and cook for 4-5 minutes, stirring occasionally, until slightly charred. Let cool.

3. In a large bowl, combine cooked quinoa, charred corn, cherry tomatoes, red onion, cilantro, and crumbled cheese.

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

5. Pour the dressing over the salad. Toss gently to combine and adjust seasoning to taste.

6. Serve immediately or refrigerate for up to 3 days for best flavor.