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Char the corn: If your quinoa isn't cooked yet, prepare it according to the package directions and set it aside. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add 3 cups corn kernels, ½ teaspoon smoked paprika, a pinch of salt, and cook for 5 to 8 minutes, stirring only occasionally, until the corn is lightly charred in spots. Transfer the corn to a large mixing bowl and let cool for a few minutes.
Make the dressing: In a small bowl, whisk together ¼ cup Greek yogurt, 1 tablespoon mayonnaise, ¼ cup lime juice, ½ clove garlic, ¼ teaspoon chili powder, ¾ teaspoon salt, and black pepper.
Assemble the salad: To the bowl with the corn, add 1½ cups cooked quinoa, 1 can chickpeas (rinsed), 1 small red onion (chopped), 1 jalapeño (sliced), ½ cup fresh cilantro (chopped), and ½ cup feta cheese (crumbled). Pour in the dressing and toss until everything is evenly coated.
Serve: Taste and adjust for salt and lime juice. Serve immediately, topped with sliced avocado, extra cilantro, feta, and lime wedges if desired.