Rinse 1 cup of uncooked quinoa under cool running water to remove bitterness. Combine with 2 cups of water, bring to boil, reduce to simmer, cover, and cook for about 15 minutes. Fluff and cool.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1.5 cups of corn kernels and sauté for 5–7 minutes until golden. Transfer to a bowl to cool.

In a large bowl, combine cooled quinoa and sautéed corn with 0.5 cup diced red onion, 0.5 cup crumbled feta (or cotija), and 0.33 cup cilantro. Stir gently to combine.

In a small bowl, whisk together lime juice, 1 teaspoon chili powder (or smoked paprika), and salt and pepper to taste. Mix until smooth.

Pour dressing over the salad mixture and toss gently to ensure it's evenly coated. Adjust seasoning if needed.

Chill in the refrigerator for about 30 minutes before serving. Garnish with extra cilantro or cheese if desired.