To make the salsa:
In a small bowl, whisk together the lime, olive oil, salt, pepper, cumin and chopped chilis.
Put the corn, avocado and tomatoes in a large bowl.
Pour the dressing over the top and stir gently to combine.
To assemble the salad:
Put the chopped chicken, cold cooked quinoa and salsa in a very large bowl.
Stir gently to combine.
Serve in a bowl, over lettuce or as part of a mixed salad plate.