Heat a large non-stick skillet over medium-high heat until hot (about 2 minutes); add corn and stir-fry until kernels begin to brown and pop, about 3 minutes. Remove from skillet and set aside.
Reduce skillet heat to medium and add 1 tablespoon of olive oil; add red onion, garlic, and chili powder; sauté until onion is soft. Stir in beans and heat through. Return corn to the skillet; toss to combine.
Transfer mixture to a bowl; stir in lime juice and salt to taste. Wipe the skillet with paper towels and return to medium heat until hot. Brush a tortilla lightly with some of the remaining oil and cook in the skillet until softened and lightly browned.
On half of the tortilla, sprinkle 1/3 cup of cheese, a big spoonful of bean mixture and some chopped jalapeno (if desired); fold over and allow cheese to melt then carefully turn and cook on the other side for about 1 minute.
Remove from skillet and repeat with remaining tortillas. Cut quesadillas into wedges and serve.