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Cook the quinoa according to package instructions and let it cool.
In a large bowl, combine the cooked quinoa, shredded lettuce, cherry tomatoes, sweet corn, black olives, jalapeños, chopped cilantro, diced avocados, and red onion.
In a small bowl, whisk together the lime juice, olive oil, salt, pepper, honey, garlic, cumin, chili powder, and oregano until smooth.
Pour the dressing over the salad and toss to coat all the ingredients evenly.
Sprinkle feta cheese on top as desired.
Serve immediately or refrigerate for up to an hour to let the flavors meld.