Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once shimmering, add chopped jalapeño and sauté for 1 minute. Add corn and cook for 4-5 minutes until lightly charred and golden. Remove and cool slightly.

In a mixing bowl, combine the charred corn mixture with mayonnaise, plain Greek yogurt, salt, chili powder, lime juice, and Cotija cheese. Stir until creamy.

Lay a tortilla on a surface, sprinkle half with mozzarella cheese, add a portion of corn mixture, followed by shredded chicken, and top with more mozzarella. Fold and seal.

Preheat the skillet over medium heat, drizzle in olive oil, and cook the quesadilla for 3-4 minutes per side until golden and crispy, ensuring cheese melts.

Transfer to a cutting board, cool slightly, cut into halves or quarters, garnish with cilantro if desired. Serve warm with dipping sauces.