In a medium saucepan, combine the rinsed quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed. Fluff with a fork.

While the quinoa cooks, heat a large cast-iron skillet over high heat. Add the corn kernels in a single layer (you may need to do this in batches) and cook for 5-7 minutes, stirring occasionally, until charred and blistered. Remove from heat and set aside.

In a small bowl, whisk together the Greek yogurt, minced chipotle peppers, adobo sauce, lime juice, garlic, chili powder, and smoked paprika until smooth. Season with salt to taste.

Divide the cooked quinoa among four bowls. Top with the charred corn, black beans, diced red onion, and chopped cilantro. Drizzle generously with the chipotle crema.

Finish each bowl with crumbled cotija cheese and fresh avocado slices. Serve immediately with extra lime wedges on the side.