In a large bowl, combine the shredded chicken, black beans, corn, cumin, garlic powder, chili powder, and salt. Stir everything together until the spices coat the filling evenly. Taste it and adjust the salt if needed. Stir in the cilantro if using.

Heat a large dry skillet over medium heat. You do not need any oil or butter here. The dry skillet is what gives the outside of the quesadilla that golden, slightly crispy texture without making it greasy.

Lay one tortilla flat in the skillet. Sprinkle about 1/4 cup of the shredded cheese over the entire surface, then spoon roughly 1/2 cup of the chicken filling over one half of the tortilla. Fold the empty cheese side over the filled side to form a half-moon shape.

Cook the quesadilla for 2 to 3 minutes until the bottom is golden brown and the cheese near the edge starts to melt. Press it down gently but firmly with a wide spatula so the filling stays put and the cheese melts evenly before the outside burns. Flip carefully and cook the other side for 2 minutes more until equally golden.

Transfer the finished quesadilla to a cutting board and let it sit for one minute before cutting. This short rest keeps the filling from spilling when you slice it. Cut into 3 wedges with a sharp knife or pizza cutter. Repeat with the remaining tortillas and filling.

Serve warm with salsa and sour cream for dipping. Set out extra cilantro, hot sauce, or a squeeze of lime if you like. Four quesadillas cut into thirds gives you 12 wedges total, plenty for a family of four.