In a large skillet over medium high heat, squeeze the chorizo out of the casing and cook for about 5 minutes, stirring occasionally. If too greasy, you can remove the chorizo and drain the grease off. Otherwise, leave the chorizo in the pan and add the corn, cooking until just dethawed, 2-3 minutes.
Take your leftover quinoa and stir into the chorizo/corn mixture in the pan (if possible) or a large bowl. Heat through for a minute or two and remove from heat.
Add the goat cheese, lime zest and juice, and green onions and stir together. Taste and season with salt, if needed.
Set out all your lettuce leaves and put the chorizo corn quinoa mixture in each one. Top with the Pepper slices and Cilantro. Serve by tucking in the ends of the lettuce and rolling each one up, placing seam side down (you can have your pals wrap their own, too). Serve with Kachumber Salad (salt it) on the side.

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