1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.

2. Rinse quinoa under cold water then combine with 2 cups water or low-sodium broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let stand covered for 5 minutes and fluff with a fork.

3. Heat olive oil in a skillet over medium-high heat. Season chicken with chili powder, cumin, garlic powder, salt, and pepper. Cook until golden and cooked through, about 6–8 minutes.

4. In the same skillet, sauté onion, bell pepper, and corn until softened, about 3–4 minutes.

5. In a large bowl, combine cooked quinoa, seasoned chicken, sautéed vegetables, black beans, salsa, and half of the shredded cheese. Stir to combine and adjust seasoning.

6. Transfer the mixture to the prepared casserole dish and sprinkle remaining cheese evenly on top.

7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes until cheese is melted and golden.

8. Let the bake rest for 5 minutes before serving. Garnish with cilantro or green onions and serve with optional lime wedges or avocado.