To make dressing, combine 1 teaspoon of the adobo sauce in a small bowl with 1 clove garlic, the lemon juice, vinegar and 2 tablespoons of the oil; set aside until required.
For the marinade, combine chipotle chillies, lemon rind, honey and remaining garlic and oil in a large bowl. Add your choice of protein; turn to coat in mixture. Season with salt and pepper.
Rinse quinoa in a sieve; drain. Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender and liquid is absorbed.
Cook corn on a heated grill plate (or barbecue), turning occasionally, over high heat for 12 minutes or until blackened and tender.
Reduce heat to low; cook chosen protein for 3 minutes on each side or until char marks appear and chicken or prawns are cooked through or tofu is golden.
Divide quinoa, corn, tomatoes, green onion, avocado, coriander and chosen protein among bowls; drizzle with dressing to serve.