Do these two things in advance:
* Rinse the quinoa in cold water. In medium pan, bring chicken broth to a boil, and add quinoa. Bring to rolling simmer and cook until the liquid cooks out. When done, pour quinoa into a large bowl. Set aside.
* Boil corn by bringing water to a boil - in a large saucepan. Then add corn and salt. Cover and turn off the heat. Set timer for 15 minutes. When done, remove corn to cool.
Rinse and drain black beans. Dice up the onions and pepper. Cut the corn kernels off of the cobs.
When quinoa and corn are cool, combine all salad ingredients in bowl, add rice wine vinegar, and store in refrigerator.
Place avocado, greek yogurt, cilantro, jalapeño, salt, pepper, and lime juice in food processor. Add olive oil and if necessary to thin out, add water.
Store dressing in refrigerator.
This is a large recipe. For a smaller recipe, cut it in half.