1. To make the avocado cream sauce, combine avocado, garlic, Greek yogurt, cilantro, salt and pepper, to taste, in the bowl of a food processor; set aside.In a large bowl, combine qunioa, Parmesan, panko, flour, cumin, garlic powder, chili powder, chipotle peppers, lime juice, eggs, corn, beans, salt and pepper, to taste. Divide the mixture into 12 balls; press each lightly to form 1/4-inch-thick patties.
2. Heat olive oil in a large skillet over medium high heat.
3. Add patties to the skillet and cook until browned and cooked through, about 3-4 minutes per side, flipping only once.
4. Serve quinoa patties on rolls with arugula, tomatoes and avocado cream sauce.