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Heat a large skillet over medium high heat and add oil. Once oil is hot add cumin and jalapeño seeds and let splutter around.Add onions, bell peppers, salt and cook until softened (about 4-5 minutes). Add garlic and cook for few more minutes.Add shredded paneer, taco seasoning, cumin powder, chili powder and cook for an additional 5 minute until everything is well combined.Add corn, black beans and cilantro and stir to combine well. Turn off stove or leave on very low heat while you assemble the quesadillas on another skillet.Heat a large flat skillet on medium heat and add a drizzle of oil. Add one tortilla and using a spatula, flip it a few times to heat it up on both sides.With the tortilla laying flat on the skillet ( you could also remove it from the skillet for this step), carefully use the back of a spoon to spread a thin layer of the spicy spread on one half of the tortilla. Then top it with a sprinkle of cheese, few spoonfuls of paneer, more cheese, and fold over the other half of the tortilla.Continue to cook both sides of the tortilla until golden brown (I cook them on low heat slowly for even browning- also add drizzle of oil as needed if tortillas look too dry).Remove from skillet, cut into wedges and serve hot!