Season the chicken with taco seasoning on both sides.

In a skillet, heat oil over medium high heat. Cook the chicken on both sides until cooked through, 4-5 minutes per side.

Transfer the chicken onto a cutting board. Let cool and then cut into small bite-sie pieces.

In a medium bowl, combine chicken, cheese, corn, scallions and cilantro.

Take ¼ of chicken mixture and spread over half of a tortilla, leaving about ½-inch border at edge. Fold the tortilla over filling, pressing firmly to seal. Continue with the remaining tortillas and filling.

Melt 2 tablespoons of butter in 12-inch non-stick skillet over medium heat.

Place 2 quesadillas in the skillet, and cook, firmly pressing with a flat spatula, until tortillas are golden brown and cheese is melted, about 2 minutes per side.

Transfer to a cutting board, and repeat with the remaining butter and 2 quesadillas.

Cut into wedges and serve with salsa, sour cream and/or guacamole, optional.