1 cup Pepper Jack cheese, coarsely grated (we used Trader Joe's Pepper Jack blend)
1 ear corn, kernels removed
2 tbsp mayonnaise
2 scallions, white and green parts, thinly sliced on the bias
2 tbsp fresh cilantro, chopped
1/4 tsp chipotle chili powder
4 (8-inch) flour tortillas (we used whole wheat)
nonstick cooking spray
Combine cheese, corn, mayo, scallions, cilantro, and chili powder in a small bowl. Spread between 1/4 cup and 1/2 cup of filling over one half of a tortilla, then fold other half over to form a half-moon. Spray lightly with nonstick cooking spray. Set aside. Repeat with remaining tortillas.
Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, until tortillas have golden grill marks, cheese is melted and filling is heated through, flipping once, about 4 minutes total. Transfer to a cutting board. Repeat with remaining quesadillas. Cut each quesadilla in quarters or thirds.