Rinse quinoa under cold water for about a minute. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a simmer, cover, and reduce heat to low for 15 minutes until the water is absorbed.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add corn kernels and sauté for about 5-7 minutes until golden and slightly charred.

In a large mixing bowl, combine the cooled quinoa and sautéed corn with diced red onion, crumbled feta cheese, and chopped cilantro. Mix gently.

In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper. Pour over the salad and toss gently.

Chill the salad for at least 30 minutes before serving to allow flavors to meld.