Cook quinoa following packet directions. Drain well and allow to cool.
Meanwhile, sprinkle Mexican seasoning over chicken pieces to evenly coat. Heat oil in a non stick frypan over medium heat. Cook chicken for 5 minutes on both sides or until cooked through. Remove from pan and cut into thin slices.
Combine quinoa, chicken, onion, capsicum, Edgell Corn Kernels and coriander. Lightly sprinkle with paprika and serve with lime. Garnish with extra coriander.