Hot-Smoked Salmon Quesadillas

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3 tablespoons fresh lime juice, divided

3/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

2/3 cup no-salt-added whole-kernel corn, drained

1 jalapeño pepper, seeded and minced

1 (15-ounce) can black beans, rinsed and drained

1 (4.5-ounce) package hot-smoked salmon, flaked

3/4 cup (3 ounces) shredded Monterey Jack cheese

1/3 cup (1 1/2 ounces) grated cotija cheese

6 (10-inch) flour tortillas

Cooking spray

3/4 cup halved grape tomatoes

1/2 cup diced peeled avocado

1/4 cup reduced-fat sour cream

1/8 teaspoon salt

Cilantro sprigs (optional)

Lime wedges (optional)

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