Rinse quinoa under cold water in a fine mesh strainer. Combine with 2 cups water and a pinch of salt in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes until absorbed. Fluff and cool.

Prepare corn by grilling or boiling until tender, about 5-7 minutes. If frozen, thaw under running water. Set aside to cool.

In a bowl, whisk lime juice, olive oil, honey, chili powder, cumin, garlic powder, and smoked paprika. Season with salt and pepper.

In a large bowl, combine cooled quinoa, corn, and diced avocado. Pour dressing over and gently toss together.

Let the salad rest for 10-15 minutes before serving. Chill or serve at room temperature.