Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for 60 seconds — this removes the natural bitter coating called saponin. Drain well.

Combine the rinsed quinoa, water or vegetable broth, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a fork and spread onto a large rimmed baking sheet or into a wide bowl to cool slightly — you want it warm but not piping hot.

Heat a large cast iron skillet or heavy-bottomed pan over high heat until it is very hot — at least 2 minutes of preheating. You want the pan aggressively hot.

Add the corn kernels in a single layer with no oil (or just a tiny drizzle). Do not stir for 2-3 minutes, allowing the corn to char and caramelize on the contact side. Then toss and let char for another 1-2 minutes. You want real dark spots, not just golden color. Season with a pinch of salt and set aside.

In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, cayenne (if using), salt, and black pepper until smooth and fully combined. Taste and adjust lime juice or seasoning as needed.

Add the warm quinoa and the charred corn to the large bowl with the dressing. Toss well to coat everything — doing this while the quinoa is still warm ensures the grains absorb the dressing deeply for maximum flavor.

Fold in half of the crumbled cotija cheese, the diced jalapeño, sliced green onions, and half of the cilantro. Stir gently to combine.

Taste and adjust seasoning — add more lime juice for brightness, more chili powder for heat, or a pinch of salt if needed.

Transfer to a large serving bowl or individual bowls. Top with the remaining cotija cheese, remaining fresh cilantro, diced avocado, a drizzle of olive oil, an extra dusting of chili powder and smoked paprika, and lime wedges on the side. Serve immediately or refrigerate and serve cold.