Heat the oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and bell pepper and cook until softened and just starting to brown, about 5 to 7 minutes.

Stir in the garlic, paprika, coriander, and cumin. Cook until the spices are fragrant, about 30 seconds—keep them moving so the garlic doesn't burn.

Pour in the vegetable broth and add the potatoes. Bring the liquid to a boil, then reduce the heat to medium-low and simmer until the potatoes are just beginning to soften, about 10 to 12 minutes.

Stir in the quinoa, corn, and tomatoes. Increase the heat to bring the stew back to a simmer, then cover and cook until the quinoa is tender and the liquid has thickened slightly, about 15 minutes.

Fold in the peas and cook until heated through, about 2 minutes. Season with salt and pepper to taste. If the stew feels too thick, stir in a splash of warm broth to loosen the consistency.

Serve hot, topping each portion with the crumbled cheese, avocado, and cilantro—the cool avocado and salty cheese provide the necessary contrast to the spiced broth.