Cook quinoa according to package instructions and keep in a warm place or low oven. Meanwhile, prepare a charcoal grill or gas grill.
Place the avocado halves, corn and cheese over the hottest part of the grill. Allow everything to char evenly, rotating the avocado and corn to completely mark the surface and flipping the cheese when browned on each side. Remove from the grill.
Cut the corn off of the cob, slice the avocado flesh out of the skin, and crumble the cooled cheese. Reserve half the cheese and combine the rest in a serving bowl with quinoa and cilantro stems.
Add 3/4 of the Chile con Limon butter to the quinoa mixture, stirring to incorporate.
Warm the remaining Chile con Limon butter in a sauté pan until brown and fragrant. Add the green onion and lightly saute. Add juice from the last lime and spoon over quinoa, mixing to incorporate.
Garnish with the remaining cheese and cilantro leaves and serve.
In a small bowl, combine butter, zest from two limes, and juice from one lime.
Add all seasonings and mix thoroughly, making sure to completely incorporate all of the seasonings into the butter.