Shred your cheese and chicken if you haven’t already and chop up all of the cilantro.
In a medium sized bowl, add the shredded chicken, finely diced chipotles and adobe, 2/3 cup Corn, taco seasoning, and cilantro. Taste and season with more salt if needed.
Heat a large griddle or large skillet over medium heat. Add your tortilla(s) straight to the pan (no oil needed) and add a thin layer of cheese to the tortilla. Top with the chicken and corn mixture, and add another thin layer of cheese on top of that. Add the tortilla on top. Let cook until browned, 3-4 minutes, and flip to the other side, cooking another 3-4 minutes. Remove and cover with foil until all quesadillas are made. Once quesadillas are made, cut into fourths.
Add all of the remaining corn (another can of corn if you are using canned corn) to the remaining Salsa. Add a small handful of cilantro.
Serve the quesadillas with tortilla chips, avocado (salt it) and 1/2 of all the Corn Salsa (salt it before serving).

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