1. Heat oil in a small non-stick skillet on medium heat. Once oil is hot, add corn, cumin and red chili powder. Saute for 3-4 minutes or until corn turns golden brown. Stir in cilantro and set aside.
2. In a large non-stick skillet on low heat, add one flour tortilla. Top with 1/2 cup cheese, half of the corn mixture, 1 1/2 tbsp red onion, 1/4 cup tomato, and a 1 tbsp of additional cheese on top. Top with another flour tortilla and turn heat up ti medium-low. Press down with a spatula. Cook for 2-3 minutes or until the bottom is golden brown and the cheese is melt-y. Carefully flip the quesadilla, press down and cook for another 2-3 minutes or until all the cheese has melted. Cut into triangles and serve with salsa and lime wedge.