Place the quinoa, salt and water in a medium saucepan and bring it to a boil. Reduce the heat to low, cover, and let simmer until cooked and fluffy, about 15 minutes. Remove from heat when cooked through.
In a large saute pan, heat the oil over medium high heat, and sauté the onion, garlic and poblano until just golden.
Add the sweet corn to the pan, and increase the heat so that the corn blackens in spots.
Remove from the heat, and stir in quinoa, Greek yogurt and Parmesan cheese.
Stir well to combine.
Add cilantro, and season with salt and pepper to taste.
Serve immediately, with additional crumbled cotija cheese if desired.
If using corn on the cob, grill 4-5 medium ears of husked corn, and let rest until cool enough to handle. Cut the kernels from the cob to use in the recipe.