In large skillet, heat oil over medium-high. Add peppers, scallions, salt, and pepper. Cook until tender, about 5 minutes. Remove from heat and cool.
Add cheese, corn, and lime juice to cooled skillet. Blend all ingredients well.
Place tortillas on flat work surface. Divide and spread vegtable mixture on each tortillas, leaving a 2" border at bottom edge. Spread 2 teaspoons of salsa on top. Roll up tortillas halfway, fold ends in, then continue rolling until they form a thick cylinder.
Place quesadillas, seam side down, on baking sheet. Bake 5 minutes, flip quesadillas, and cook an additional 5 to 10 minutes or until the cheese has melted. Serve warm or at room temperature.