In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed.
Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
While quinoa cooks, heat olive oil in a large skillet over medium heat.
In a small bowl, mix cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper.
Add chicken pieces to the skillet and sprinkle the spice mixture over them. Cook chicken for 6-8 minutes, stirring occasionally, until cooked through and lightly browned.
Add black beans and corn to the skillet with the chicken. Stir and cook for an additional 2-3 minutes until heated through.
In a large bowl, combine cooked quinoa, chicken mixture, cherry tomatoes, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together lime juice and sour cream until smooth.
Drizzle the lime sour cream dressing over the quinoa bowl mixture and toss gently to combine.
Divide the quinoa mixture evenly among four bowls.
Top each bowl with diced avocado and shredded cheddar cheese.
Serve immediately.