Heat a tablespoon of olive oil in a medium saucepan over medium heat. When hot, add the sliced red onions and a pinch of kosher salt and white pepper. Cook for about 10 minutes, stirring regularly, until the onions are soft and translucent. Remove from the pan and set aside.

Use a sharp knife to remove the kernels from your shucked ear of corn.

In the same pan you used for the onions, heat the remaining teaspoon of oil over medium heat. When hot, add the corn and a pinch of salt and white pepper. Cook, stirring periodically, for about 6 minutes until the corn is tender and lightly browned. Remove from the pan and set aside.

Moving on to the chicken! Use a sharp knife to butterfly your chicken breast. Relax, it’s not that hard. Just place the breast on a cutting board, and carefully slice the breast in half widthwise almost to the other edge. Keep that edge intact and then open the breast along the fold. Season both sides of the chicken with the smoked paprika and a pinch of kosher salt.

Heat a lightly oiled grill or grill pan (yes, you can use a regular pan if you must) over medium-high heat. When hot, add the chicken breast. Cook for 3-4 minutes on each side until the chicken is opaque and cooked through. Remove the chicken from the grill and let it cool slightly before slicing it into ½-inch cubes.

Now it’s time to assemble your quesadillas. Sprinkle ½ cup cheese on one side of each tortilla.Top with half the caramelized onions, corn, cubed chicken, beans and scallions in an even layer. Sprinkle with another ½ cup cheese, and fold the other half of each tortilla over the toppings.

Heat a large skillet or pan over medium heat. When hot, carefully add the quesadillas to the pan. Cook for 2-3 minutes on each side until the quesadillas are lightly browned and the cheese has melted.

Carefully transfer the quesadillas to a cutting board and let them cool for a couple minutes before slicing each one into fourths. Serve with Guacamole and Salsa for even more awesomeness.