To prepare the cheese sauce, combine ingredients in a blender and blend until smooth. Put in a sauce bottle to make pouring easier.
To make the parmesan, combine the ingredients in a food processor and process to a rough breadcrumb-like consistency.
To make the black beans, put a small saucepan on the heat with a small amount of oil. Add the garlic and sauté for 30 seconds. Add the quinoa and black beans and heat through, stirring, for 3 minutes.
To make the corn, combine the chilli butter by combining the butter and chilli sauce in a bowl. Combine well.
Pre-heat a griddle and coat the corn ears in the chilli butter.
Place the corn on the griddle pan and cook each side for around 6 minutes each.
Meanwhile, combine the salsa ingredients in a bowl.
When the corn is cooked through and slightly blackened, remove from the heat and place on a plate.
Cover the corn in a good squirt of the cheese sauce and sprinkle liberally with parmesan, turning the corn as you go. Add some chopped coriander.
When cool to touch, stand the corn on its end (on a chopping board) and remove the kernels by slicing downwards with a sharp knife. Be careful.
Prepare the tortillas as per the packet instructions.
To assemble the tacos, place a tortilla on a plate and smear with a good slice of avocado. Follow with the black beans and quinoa, a good spoon of the chilli corn, salsa and a good squeeze of lime. Add some more cheese sauce and extra chilli sauce if you like.