• 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.

For the cilantro yogurt sauce:

• In a small bowl, add the Greek yogurt, lemon juice, cilantro, and honey.
• Stir to mix.
• Serve with the stuffed chiles.