1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together olive oil, chipotle chili powder, cumin, smoked paprika, garlic, salt, and pepper.
3. Brush the salmon fillets with the spice mixture, ensuring they are well coated. Place them on the prepared baking sheet.
4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
5. While the salmon is baking, prepare the quinoa. Bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
6. In a large bowl, combine the cooked quinoa, black beans, and corn. Toss to mix well.
7. To assemble the bowls, divide the quinoa mixture among four bowls. Top with a salmon fillet, avocado slices, and a wedge of lime. Garnish with fresh cilantro.

One personal tip from my kitchen to yours: If you’re short on time, you can use pre-cooked quinoa and canned corn to speed up the process. Fresh lime juice squeezed over the top just before serving adds a burst of freshness that elevates all the flavors.