Measure out 2 cups of water and pour them into a large saucepan. Cook the quinoa according to the instructions on the package; then set it aside.
Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the onion. Stir until it has become translucent, about 2-3 minutes. Then stir in the garlic and cook for an additional 30 seconds or until the garlic becomes aromatic.
Add the quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, and cayenne pepper to the Dutch oven or large pot. Next, add water until most of the ingredients are submerged. Season the mixture with salt and pepper to taste.
Reduce heat to low and let the mixture simmer, covered, until it thickens, about 30 minutes. Stir in beans, corn, cilantro, and lime juice. Resume cooking over medium heat until the chili is heated through, about 5 minutes.
Serve immediately with diced avocado (optional).
To reduce the sodium content in your chili, look for canned items labeled 'low sodium' or 'no salt added.'