Cook Quinoa (1 cup) according to package directions.
Meanwhile, saute Onion (1), Yellow Bell Pepper (3), Frozen Corn (1/2 cup), Ground Cumin (1 teaspoon), Salt (1/2 teaspoon), Black Beans (2 can), and Mild Diced Green Chiles (1 can).
While that's cooking, make the sauce. Combine the Tomato Sauce (1 can) and Vegetable Broth (1 1/2 cup) in a medium saucepan over medium heat.
Add Chili Powder (1 tablespoon), Ancho Chili Powder (1 teaspoon), Chipotle Chili Powder (1/2 teaspoon), Garlic Powder (1 teaspoon), Onion Powder (1 teaspoon), and Dried Oregano (1 teaspoon). Whisk to combine, then turn the heat down to low and let simmer 5 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Mix quinoa, sauce and half of the Shredded Mexican Cheese Blend (3/4 cup) in the pan with the black bean/veggie mixture.
Transfer the mixture to a casserole dish, top with remaining Shredded Mexican Cheese Blend (3/4 cup) and bake for 15 minutes, or until the cheese is melted and bubbly.
Top with Roma Tomato (3) and Scallion (to taste), then serve!