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Chicken Quesadillas With Roasted Corn Salsa


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1 cup frozen whole-kernel corn

3/4 cup chunky bottled salsa

2 tablespoons minced fresh cilantro

2 tablespoons fresh lime juice

1 pound skinless, boneless chicken breasts, diced into 1/2-inch pieces

1 tablespoon fresh lime juice

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

4 teaspoons olive oil, divided

2 garlic cloves, minced

4 (8-inch) flour tortillas

1/2 cup grated queso fresco or monterey jack cheese

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