Place chicken and chipotles in 1-gallon freezer bag, refrigerate and marinate for at least 1 hour, but preferably overnight.
Preheat the grill. Remove the chicken from the plastic bag and place onto the grill. Cook for 6 minutes on each side or until internal temp reaches 165F.
Meanwhile, cook quinoa according to package instructions in a large saucepan.
Chop cauliflower into bite-sized pieces.
In a large nonstick pan, warm 1 tablespoon olive oil over medium heat, and then add the corn, onions and garlic and cook for 3 minutes, or until softened.
Into the quinoa pan, add cauliflower, chicken, corn, onion, garlic, black beans, and cilantro.