Rinse quinoa thoroughly under cold water to eliminate bitterness.

In a pot, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed.

Fluff the quinoa with a fork and allow it to cool slightly.

In a large mixing bowl, combine the cooled quinoa with corn, crumbled cotija cheese, and chopped cilantro.

In a separate bowl, whisk together Greek yogurt, lime juice, smoked paprika, salt, and pepper until smooth.

Pour the dressing over the quinoa mixture and stir gently to combine thoroughly.

Serve the salad immediately or refrigerate for a couple of hours to allow flavors to meld.