Rinse 1 cup of quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine quinoa with 2 cups of water and bring it to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and let cool.

Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil, then add 2 cups of fresh corn kernels. Sauté for 5-7 minutes until lightly charred. Transfer to a bowl and let cool.

In a large bowl, combine cooled quinoa and charred corn. Add 1 finely sliced red onion and ¼ cup chopped cilantro. Gently toss to mix evenly.

In a small bowl, whisk together juice of 2 fresh limes, 2 tablespoons of olive oil, 1 teaspoon of chili powder, and a sprinkle of salt and pepper. Pour the dressing over the salad and toss to coat.

Sprinkle ½ cup crumbled cotija cheese over the salad. Give it a light mix to incorporate the cheese. Serve chilled or at room temperature.