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In a small bowl, combine ancho chili powder, paprika, Mexican oregano, cumin, garlic powder, onion powder, cayenne pepper, and salt. Sprinkle the mixture evenly over the sirloin steak, pressing it into the meat.
Heat a grill pan or skillet over medium-high heat and cook the steak to your preferred level of doneness. Let the steak rest for a few minutes before slicing it thinly.
Place a flour tortilla in a skillet over medium heat. Sprinkle a quarter of the Mexican Cheese Blend over one half of the tortilla. Add some sliced cherry tomatoes, fire-roasted corn, black beans, avocado, and slices of the cooked steak. Fold the tortilla over the filling.
Cook the quesadilla for a few minutes on each side until the tortilla is crispy and the cheese is melted.
Repeat the process with the remaining tortillas and fillings.
Slice the loaded steak quesadillas into wedges and serve with lime wedges and minced cilantro for garnish.