MEASURE water into large saucepan (or medium saucepan for trial recipe). Stir in salt. Bring to boil on medium-high heat. Meanwhile, cook quinoa in nonstick skillet on medium heat 3 to 6 min. or until golden brown, shaking pan continuously. (Do not stir.) Add to boiling water. Reduce heat to medium-low; simmer 10 min. Drain in sieve 10 min. Place in large bowl (or medium bowl for trial recipe); fluff with fork.
CUT corn from the cobs. Add to quinoa mixture along with the red peppers and onions; mix lightly.
PLACE dressing, chipotle peppers, cilantro and lime juice in blender container; cover. Blend until smooth. Pour over quinoa mixture; mix lightly. Refrigerate at least 1 hour before serving.