Cook quinoa according to package instructions. Set aside.
Place the dried chilies on a microwave safe plate and microwave in 15 second intervals until the chilies are pliable, about 30 seconds total. Remove the stems and seeds and transfer to a high speed blender. Add 4 cups of vegetable stock and 2 whole chipotle chilies along with 2 tablespoons of the sauce from the can. Blend, slowly increasing to the highest speed. Blend until smooth-about 1 minute.
Pour the whole tomatoes and the juices into a bowl. Use your fingers to break up the tomatoes and combine with 1 cup of the reserved bean cooking liquid and set aside.
Heat olive oil in a Dutch oven over medium high heat. Once hot, add the onions and cook for 4 minutes, until soft and translucent.
Add the garlic, cumin, cocoa, and oregano. Stir constantly for about 30 seconds. *If desired, add 12 ounces of a porter or stout here and stir for 30 seconds more (see notes).
Add the pureed chilies, soy sauce, and marmite, stirring constantly for 30 seconds.
Add the tomatoes, tomato juice, and reserved bean cooking liquid mixture and stir to combine. Add the quinoa and beans and stir to combine. If the beans aren't covered, then add more of the reserved bean cooking liquid (I actually went ahead and added all of it anyway because it had such good flavor).
Bring to a boil over high heat. Reduce the heat to low and cook at a small simmer for 1 hour with the lid partially on, stirring occasionally. Add more liquid if the chili becomes too thick or if it starts to stick to the bottom of the pan.
Remove lid and add one package of frozen corn and mix well. Replace the lid and cook for another 30 minutes. Add the bourbon and stir to combine. Season to taste with salt.