Preheat your grill to a medium-high heat.
Bring the quinoa and water or broth to a simmer over a medium heat Cover, and let it cook for 20 minutes or until the water/broth is nearly absorbed, stirring occasionally.
While the quinoa cooks, shuck the corn and grill for 10-15 minutes. Turn the corn when it starts to get dark or caramelized spots on the kernels.
Remove the lid of the quinoa when most of the liquid has been absorbed by the quinoa and lightly fluff the quinoa with a fork. Let it cool while you prepare the rest of the ingredients for the salad.
With a sharp knife, slice the corn kernels off the cob and scoop them into a bowl.
Chop the green onion and add it to the bowl with corn. Add the diced peaches as well.
In a small bowl, mix the lime juice, olive oil, chili powder, and pinch of salt together
Scoop the cooled quinoa into a serving bowl and top it with the corn and peach mixture. Add the rinsed black beans and lime dressing and gently toss it all together.
Sprinkle the feta cheese over it all and lightly sprinkle a couple pinches of chilli powder over the salad for a garnish.
