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Rinse quinoa well to remove bitterness, drain, and place in a small pot with the water and oregano. Bring to a simmer, cover, cook on low heat until all the water is gone and quinoa is tender about 15 minutes. Let stand 5 minutes, fluff and cool.
In a dry skillet, char the corn kernals over medium-high heat until lightly charred.
In a large bowl, add black beans, tomatoes, charred corn, scallions, red onion, cilantro, and toss in the room temp quinoa. Add the dressing ingredients to the bowl; olive oil, lime zest, lime juice, maple, garlic clove, cumin, coriander chili powder, smoked paprika, chipotle powder, salt and pepper.
Give a good stir and adjust seasonings, adding more salt and lime and chipotle powder to taste. Keep in mind the salad will soak up some of that salt as it sits, as will the avocado.
Once satisfied, gently fold in the diced avocado. ( Or wait to add until right before serving.)
Garnish with lime wedges and cilantro.