Bring 2 cups lightly salted water to a boil over high heat in a small saucepan. Shuck corn and cut away kernels with a sharp knife. Cook in boiling water until bright yellow and still crisp, 2 to 3 minutes. Drain and let cool in a large bowl.

In the same saucepan bring quinoa, a pinch of salt and 1 ½ cups water to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, 15 to 20 minutes. Spread onto a baking sheet to cool. Move on to next steps while cooking.

*Peel shallots and mince.
*Mince jalapeno and chipotle chile. Reserve adobo sauce.
*Peel avocado, remove pit and dice.
*Rinse cilantro and coarsely chop.
*Drain black beans and rinse.
*Juice limes.
In a large bowl, toss shallots, jalapeno, chipotle, avocado, cilantro and black beans together with corn and cheese. Set aside.

Whisk lime juice together with chipotle adobo sauce, ground cumin and 3 tablespoons oil until well blended. Add salt to taste.

Toss cooled quinoa in the bowl with the rest of the ingredients. Mix in dressing until evenly distributed and serve.

On how to slice and dice that onion (or shallot).
How to deseed chile peppers.