Wash hands with soap and water. Preheat the oven to 450 degrees. Grease a baking sheet. Wash and dry the produce. Slice the green onions, discarding the roots and separating the white bottoms from the green tops. Halve the lime.

In a small bowl, combine ½ cup sour cream with half of the lime juice and season with salt and pepper.

Heat a little oil in a large skillet over medium-high heat. Add the chicken and all but 1 tbs of the spice blend. Stir for 5 minutes. Add the white bottoms of the green onions. Cook until onions are softened and chicken is cooked through, then remove to a plate and keep warm.

Add corn to the skillet and cook until browned. Remove to a bowl and add ¼ cup mayonnaise, the green tops of the onions, the cotija, the rest of the lime juice, and the remaining spice blend.

Lay out the flour tortillas on the baking sheet. Cover one half of each tortilla with chicken and cheese, then fold over to cover. Bake for 9-11 minutes until lightly browned and cheese is melted.

Serve quesadillas with street corn on the side and lime sour cream for dipping. This recipe makes 4 quesadillas. Refrigerate leftovers within 2 hours.