Prepare quinoa according to directions, which will most likely call for 1 cup of liquid.

While the quinoa is cooking preheat the grill to the highest setting.

Combine the olive oil, smoked paprika, chili powder, garlic powder, salt and pepper in a small bowl. Shuck corn ears and brush each with the seasoned olive oil. Wrap each in a square of aluminum foil, just so there is one layer covering the corn. Brush the jalapeno peppers with the seasoned olive oil. Grill for about 5 minutes each “side”. Rotating the corn 4-5 times and the jalapeno peppers 2 times during grilling. I grilled the corn for a total of 20 minutes and I took the peppers off the grill after the first 15 minutes.

While the corn and peppers are grilling make the dressing. Combine the BBQ sauce, greek yogurt, olive oil, lime juice, cilantro, salt and pepper in a small bowl. Whisk to combine, taste and ajust seasonings. Set aside until ready to use.

Remove the peppers from the grill, when the corn is ready remove them as well. Allow the vegetables to cool 5 minutes. While the corn and jalapeno peppers cool add the quinoa to a large bowl and toss with 1/4 cup to 1/3 cup of the dressing.

Slice the jalopeno peppers and if desired remove the seeds. Using a knife cut the corn away from the cob and place both the jalapeno peppers and the corn in the bowl with the quinoa. Add the chopped peach, tomatoes and cubed cheddar cheese. Toss well. Serve with any remaing dressing and garnish with fresh cilantro.