Prepare sorghum, quinoa & brown rice chipotle according to direction. Set aside.
In a medium skillet, heat olive oil over medium heat. Add corn, sauté until toasted. Add carrots, celery, onion and garlic; sauté 3-5 minutes until tender crisp. Add almonds, cook for 2-3 minutes until nuts begin to toast. Add prepared sorghum, quinoa & brown rice, salt and pepper to taste.
Heat through until flavorings are incorporated. Add extra liquid if mixture seems dry.
Stir in cheese, blending until melted.
Remove from heat and transfer to serving dish.
Garnish with additional cheese and toasted almonds if desired.