Prepare the ingredients: Fill a medium pot (or large for 4 servings) ¾ of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve, peel, and thinly slice the onion(s). Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter the lime(s). In a bowl, combine the cotija, lime zest, and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the guacamole and the juice of 2 lime wedges (or 4 wedges for 4 servings).

Cook the corn: Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Using tongs, remove the corn from the pot and pat dry with paper towels. Wrap in foil to keep warm.

Make the filling: Meanwhile, in a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo and sliced onion(s); break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 4 to 5 minutes, or until the onion is softened and the chorizo is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & cook the quesadillas: Place the tortillas on a work surface. Top one half of the tortillas with the monterey jack and filling; Fold the tortillas in half over filling. Rinse and wipe out the pan. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until the tortillas are golden brown and the cheese has melted if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully cut each cooked quesadilla into thirds.

Finish the corn & serve your dish: Evenly top the cooked corn with the mayonnaise and cotija-lime seasoning. Serve the cooked quesadillas with the finished corn. Serve the lime guacamole and remaining lime wedges on the side. Enjoy!