Preheat the oven to 425°F. Cook chicken, shred it, set aside.

Heat the olive oil in a large skillet over medium heat. Sauté onion and bell peppers until they start to soften, about 2-3 minutes. Add the garlic and stir until fragrant, about 30 seconds.

Stir in the beans, corn, and seasonings including chili powder, cumin, smoked paprika, salt, and pepper. Stir and cook until warmed through, about 2 minutes. Remove from heat.

Lightly brush the bottom of a 13x9-inch sheet pan with 1 and ½ tablespoons of melted butter.

Arrange 6 tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with one additional tortilla layered in the center so that the entire bottom surface of the pan is covered.

Spread the veggie filling over evenly over top of the tortillas (covering a rectangle where the center of the pan is and not on the overhang pieces). Top with the shredded cheese.

Place the last tortilla in the center (on top of all fillings), then fold each overhanging tortilla towards center. Brush the tops evenly with the remaining melted butter.

Place a second baking sheet on top of tortillas and press down a bit. Bake for 20 minutes, until the tortillas are beginning to turn crispy. Remove the top sheet pan and continue baking for another 5 minutes until the tortillas are golden brown and crispy.

Remove from the oven and allow the quesadillas to cool slightly before slicing, about 5 minutes. Slice into 12 pieces (4 rows and 3 columns). Add your favorite toppings and serve with pico de gallo and quacamaole on the side.