Add 1 tablespoon of olive to a large pan over medium-high heat. Add the poblano, onions, and salt and pepper to taste, and cook, stirring frequently and are lightly browned, about 4-5 minutes.
Add in the corn and black beans and stir to combine. Once warmed through, remove from the heat and squeeze 1 half to a whole lime over the mixture and stir to combine. Taste and adjust as needed.
Transfer to a plate and wipe out the skillet.
Add 1 teaspoon of olive oil to the same skillet over medium high heat. Once hot, add the tortilla and scatter over a small handful of cheese, then spoon over some of the poblano mixture.
When the tortillas turns just golden brown, about 1-2 minutes, fold it in half pressing it with a spatula to flatten it. Sprinkle the outer tortilla with salt, flip it over carefully and sprinkle the other side with salt.
Transfer to a baking sheet in the oven to keep quesadillas warm and repeat with the remaining ingredients to make more quesadillas using 1 teaspoon more olive oil at a time to ensure flaky, crispy tortillas.
Make your smashed avocado. In a bowl with 2 avocados, smash together with the juice of 1 lime and a big pinch of salt.
Serve warm quesadillas with smashed avocado and fresh cilantro.