In a large skillet, heat the olive oil over medium heat. Add onion, garlic, jalapeño, and corn. Cook for 5-7 minutes until fragrant, and the onion is translucent.
Squeeze lime juice over the top of the quinoa. Top with pepperjack cheese (if using), and place in the oven for 5 minutes or until the cheese is nice and bubbly.
*You can use your favorite store bought taco seasoning or use a homemade variation: 1 tbsp chili powder, 1 tsp cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp salt, pinch of cayenne pepper.