Mexican Corn and Quinoa Salad (aka Esquites with Quinoa)

INGREDIENTS

• 1 cup cooked red or white quinoa
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juiced
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste
• 1/2 cup shredded Monterey jack cheese
• 1 avocado
• salt and pepper to taste