Cook the quinoa; in a large dry saucepan toast the quinoa until golden-brown. Watch it carefully not to burn.
Add the water and salt. Give it a good stir.
Bring mixture to a boil, and reduce heat. Decrease heat to low and simmer 15 minutes. Do not stir too often as you will ruin the grains.
Remove from the heat, and stir in cilantro and lime juice. Allow to stand for 10 minutes, covered. Fluff with fork.
Make the salsa: combine tomatoes, tomatillos, jalapeno, lime juice, and salt. Place aside.
Assemble; heat 1 tablespoon olive oil in a skillet.
Add corn, ½ teaspoon chili and ½ teaspoon chipotle powder. Saute 5 minutes.
Toss in the beans and stir gently to coat with the spices. Allow to cool.
Divide quinoa, salsa, corn, and the beans among four serving bowls.
Top with avocado if desired.