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Set your broiler to high. Place the peppers on a baking sheet and place them right under the broiler. Char them all over, rotating every few minutes, to blacken them completely. Once blackened all over, transfer them to a plastic baggie and let steam for five minutes, or until slightly cooled. Pull back the skins (they’ll come loose easily), along with the stems and seeds, and give the peppers a good chop.
Now flip that oven to 350.
In the meantime, boil your quinoa in a medium pot of salted water, until the spirals open up, 10-15 minutes. Drain the quinoa of excess water.
In a large bowl, combine the cooked quinoa, fresh corn, creamed corn, yogurt, chopped peppers, and a third of the grated cheese. Season with a pinch of salt and stir everything together until fully combined. Transfer to any casserole dish you dig. Anything works here. Sprinkle the remaining cheese on top of the casserole, and bake for 30 minutes. If you want the cheese to be deliciously browned and bubbly, broil the dish for 4 or 5 minutes right at the end.
Serve immediately, if you can even handle it.
Serves 4-6, as a side!