Cook the quinoa according to the directions on the package. (I used chicken broth instead of plain water to add some flavor.)
Preheat broiler on high and place the Hatch Chiles on a roasting pan or cooking sheet.
Place under the broiler for 2 to 4 minutes until the chiles are blistering. Watch carefully. (Mine blistered about 3 minutes.)
Remove from the oven and put peppers in a ziplock bag. Seal and let cool.
Carefully peel the skin off the roasted peppers.
In a medium sauce pan, heat the olive oil on medium heat.
Add the onions and saute until translucent, about 5 to 6 minutes.
Add the corn and saute an additional 3 to 4 minutes.
In a small bowl, add all the spices, pepper, salt, and brown sugar. And stir in the water.
Pour the spices and water in with the onions and corn and stir until combined.
Cook for a minute or two, until the water is absorbed by the corn and onions
Add the cooked quinoa and heat an additional 2 minutes until it is hot.
Slice the length of the Hatch chiles to open and scrape away the seeds with a small spoon.
Stuff each chile with 1/4 of the onion/corn/quinoa mixture.
Top with 1/4 of the shredded cheese.
Set under the broiler for 1 to 2 minutes to melt cheese.