Rinse quinoa under cold water. In a saucepan, combine quinoa with water and a pinch of salt. Bring to boil, cover, and simmer for 15 minutes. Remove from heat and let cool.

Cook corn as preferred. If fresh, grill for 10 minutes, turning until charred. If frozen, boil for 3-5 minutes until tender. Let cool, then cut off the cob.

Finely dice red bell pepper, red onion, and chop avocado. Place in a large mixing bowl.

Fluff cooled quinoa and add to the bowl with chopped vegetables. Toss in cooked corn and mix gently.

In a small bowl, whisk together lime juice, olive oil, honey, chili powder, cumin, salt, and pepper. Add garlic powder and smoked paprika if desired.

Pour the dressing over the quinoa salad mixture and gently toss until well-coated.

Serve immediately or refrigerate up to one day. Add avocado just before serving.