In a medium-sized skillet over medium-high heat, add 1 tablespoon of olive oil. Once heated, sauté the diced green and red bell peppers, diced onion, corn kernels, and optional jalapeño pepper for about 5 minutes until the vegetables are tender.

Mix in the cooked shredded chicken, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Stir to combine and heat through.

In a larger skillet, heat 1 tablespoon of olive oil. Place 1 burrito-size tortilla in the skillet. On one half, add half of the shredded cheese, half of the chicken and vegetable mixture, black beans, cilantro, and avocado slices.

Fold the tortilla in half to create a semi-circle. Scoot it to the edge of the skillet. Add the remaining tablespoon of olive oil in the open space, and place the second tortilla in the skillet, loading that with the remaining ingredients and then folding it in half.

Allow the quesadillas to brown on the first side for 3-5 minutes, then flip and cook the other side for another 3-5 minutes.

Remove the quesadillas from the skillet and cut them into 6 wedges. Serve warm with guacamole, salsa, sour cream, or favorite toppings.