Char the Vegetables in a Skillet:

1. Defrost corn
2. Add one Tablespoon olive oil to a large skillet and heat over medium-high heat. Add the corn, zucchini and scallions, then salt & pepper. Stir to cook evenly until the vegetables get charred.
3. Transfer veggies into a large bowl.

Make the salsa:

1. Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, extra virgin olive oil and jalapeño pepper in a medium bowl, and mix.

Assemble the quesadillas:

1. Arrange tortillas on a work surface. Divide evenly a layer of cheese, then beans, then grilled vegetables on one side of each tortilla. Top it with another tortilla.
2. Heat one Tablespoon EVOO in a large heavy skillet over medium-low heat until hot. Then cook 1-2 tortillas (depending on the size of pan and tortillas you use), turning once, until cheese is melted and tortillas are brown. Approximately 1–2 minutes per side. Press slightly. I personally used a quesadilla maker.
3. Transfer quesadillas to serving plates. Then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves & scallions and serve with the cherry tomato-avocado salsa.