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Preheat oven to 400°F.
Combine 1⅔ cups water, 1 cup quinoa and ¼ teaspoon salt in a medium saucepan; bring to a boil over high heat. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat, fluff with a fork and partially cover.
Meanwhile, heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds. Add 1½ cups corn, poblano, tomato, 2 teaspoons chili powder, 1 teaspoon cumin and the remaining ¼ teaspoon salt; cook, stirring, until the vegetables have softened, about 5 minutes. Stir in 15 ounces beans, the cooked quinoa and ¾ cup cheese. Spread into an even layer and sprinkle with the remaining ½ cup cheese.
Bake until the casserole is hot and the cheese has melted, about 15 minutes. Serve sprinkled with ¼ cup cilantro and with 4 tablespoons salsa (or pico de gallo) on the side, if desired.