Place red quinoa and broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed, about 15 minutes. Set aside and let cool for 10 minutes.
Grill corn and peppers on a grill until nicely charred. When cool enough to handle, cut the kernels from the corn and dice the peppers.
Toss the corn and peppers in a large bowl with the avocado, chipotle pepper, lime zest and juice, 3 tbsp (45 mL) of the olive oil, salt and black pepper.
Add the quinoa; stir all together until well combined. Spread onto a platter, sprinkle with cheese, drizzle with remaining oil and break up cilantro over salad; serve.
