Rinse the quinoa through a fine mesh strainer with cold water
Place the rinsed quinoa in the 4-quart sauce pan and cover with water and dissolved chicken base, bring to a boil and cook for about 15 minutes until tender
When the quinoa is cooked, strain the liquid off and place it in a large mixing bowl
Preheat your grill or grill pan, peel the corn and coat with a tablespoon of vegetable oil. Rub a bit of oil on the Poblano chile
Place corn and chili on the heated grill and cook on all sides until the corn starts to brown and the chili chars on both sides.
Remove the corn and chili from the grill, set aside to cool
As the chili cools the skin will separate from the flesh of the chili. Remove the skin, the stem, and the seeds, and discard them. Chop the remaining chili into a uniform dice
When the corn is cool enough to touch, place it straight up into a bowl and using a knife carefully remove the kernels.
Add the diced chili and the corn to the mixing bowl with the quinoa, season with salt and pepper
In a separate mixing bowl combine the mayonnaise, cumin, chili powder, lime juice, and salt and pepper to taste, whisking until smooth
Mix the dressing into the bowl containing the quinoa, chili, and corn using a rubber spatula. Garnish with the cotija cheese and cilantro and enjoy!
