1Heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 3-4 minutes or until soft.
2Add beans, cumin, chilli paste and salt. Fry for 2-3 minutes, then remove from heat.
3Stir through coriander, lime juice and water and mash mixture well using a fork or potato masher.
4Spread mixture over 4 tortillas and cover them with remaining 4 tortillas.
5Fry each quesadilla for 1-2 minutes on each side or until browned.
6To make salsa, slice kernels off corn cob and place in a microwave safe bowl. Cover and microwave on high for 2 minutes or until cooked. Allow to cool, then gently mix through avocado, cherry tomatoes, onion and coriander.
7Top each quesadilla with salsa and serve with lime wedges.