Heat grill to low and oil grates.
In a medium bowl combine corn, tomatoes, oil, lime, and a pinch of salt and pepper and stir to combine. Gently fold in avocado and then top with cilantro. Set aside.
Place tortillas on a sheet pan. Dividing evenly, sprinkle half the cheese on the bottom half of each tortilla. Top with zucchini, bell pepper, green onions, and remaining cheese. Season with salt and pepper. Fold top half of tortillas over filling.
Place quesadillas directly on the grates and grill 3-4 minutes per side. Cheese should be melted and tortillas should have brown spots. Cut into wedges and serve with corn and avocado salad.
Recipe by: Beth Blessing