Add the quinoa, 1 1/3 cups water, and the bay leaf to a pot. Cook according to the package instructions.

While the quinoa cooks, add the diced red onion to a small bowl and cover with ice water. Set aside.

Turn on the broiler in your oven. Add the shishitos to an un-lined baking sheet (DO NOT PUT PARCHMENT ON IT). Stick the peppers under the broiler. Broil until blistered, about 8-10 minutes. Make sure to keep an eye on them as not all broilers are the same. It’s normal for the peppers to pop in the oven during this process so don’t be alarmed!

Cut the corn kernels off the cob, then add them to a large bowl or platter with the pintos, cilantro, and pumpkin seeds. Chop the blistered shishitos, discard stems, then add them to the bowl. Once the quinoa is ready, remove the bay leaf then add it to the bowl along with the drained red onion. Add the juice of 1 lime, the olive oil, and the cotija. Season with a pinch of salt then toss. Taste and add more salt or lime as needed.

Serve with a garnish of nasturtium flowers if desired and extra cotija on the side. Keep leftovers in an airtight container in the fridge and enjoy within 5 days. Leftovers can be eaten cold, at room temperature, or gently warmed.