Put quinoa and 2 cups water in large saucepan and bring to boil over medium heat. Cover, reduce heat to low and simmer 10 to 12 minutes or until most, if not all, water has evaporated and grains are tender. Remove from heat, drain if required and transfer to large bowl to cool slightly. Stir in cilantro, scallion, lime zest and juice and 1 tablespoon olive oil. Season with salt and pepper and set aside.
Meanwhile, heat grill pan over high heat. Rub corn lightly with 2 teaspoons olive oil, sprinkle with salt and grill 12 to 15 minutes, turning occasionally, until charred and cooked. Remove from heat and set aside to cool slightly. Cut each cob into six slices.
Preheat oven to 320°F. Brush tortillas lightly on both sides with olive oil and cut into long, thin triangles. Place on oven tray and bake, turning halfway through, 8 to 10 minutes or until lightly browned and crisp. Remove from oven and cool on tray.
Cut avocado into cubes and roughly mash with fork. Stir in tomato, onion, yogurt and lime juice. Season with salt and pepper and stir in chipotle chile in adobo sauce.
Serve quinoa in bowls and top with corn, tortilla chips and guacamole. Sprinkle with cheese and microherbs.