In a medium saucepan, combine quinoa with vegetable broth, adobo sauce, chili powder, ground cumin, garlic powder, and kosher salt. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and cool for about 10 minutes.

In a mixing bowl, whisk together Greek yogurt, mayonnaise, olive oil, adobo sauce, lime juice, honey or maple syrup, salt, and garlic powder until smooth. Set aside.

In a large mixing bowl, combine cooked quinoa, black beans, fire-roasted corn, cherry tomatoes, avocado, cilantro, and pumpkin seeds. Toss gently until evenly distributed.

Pour the creamy chipotle dressing over the salad mixture and stir gently until all ingredients are well-coated. Adjust seasoning as needed.