Quesadillas w/ Roasted Corn and Turtle Bean Salsa

For the Quesadilla:

•   6 8-inch flour tortillas
•    3 cups grated Monterey Jack cheese or Mexican Manchego cheese
•    1 ½ cups Roasted Corn and Turtle Bean Salsa

For the Salsa:

•    2 ears fresh corn or 3/4 cup whole kernel corn (canned or frozen)
•    ½ cup cooked Turtle (black) beans
•    1/4 cup diced red or green bell pepper
•    3 tablespoons finely minced red onion
•    2 jalapeño chiles, stems and seeds removed, diced
•    2 cloves garlic, finely minced
•    1/4 cup chopped fresh cilantro
•    1/4 cup olive oil
•    2 tablespoons vinegar or lime juice
•    1 teaspoon dried oregano, Mexican preferred
•    Salt to taste