Step 1

Position the rack in the center of the oven and preheat the oven broiler.

Step 2

For the cilantro cream sauce: Mix the sour cream, cilantro, lime zest and lime juice in a small bowl then set aside.

Step 3

For the quesadilla: Melt 2 tablespoons of the butter to a large skillet over medium heat. Add the onion and season with a pinch of salt and pepper. Stir and allow the onions to caramelize and cook down, 8 to 10 minutes. Transfer to a bowl and set aside.

Step 4

While the onions cook, add the Anaheim pepper, red bell pepper, yellow bell pepper, poblano pepper and zucchini to a sheet pan. Toss with the olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper. Place under the broiler and cook until the vegetables have softened and started to char, 4 to 5 minutes. Remove and set aside.

Step 5

To build a quesadilla, melt 2 tablespoons of the butter to the large skillet. Add a tortilla, then sprinkle over 1 cup of the Monterey Jack cheese, add a quarter of the broiled vegetables, 2 tablespoons of the thawed roasted corn and a quarter of the caramelized onion to roughly one half of the tortilla, then allow the cheese to melt, 2 to 3 minutes.

Step 6

Fold the quesadilla in half and cook until golden and crisp, 1 additional minute per side.

Step 7

Remove and repeat with the remaining butter, tortillas, cheese and vegetables.

Step 8

Cut each quesadilla into 4 pieces and serve with the cilantro cream sauce, pico de gallo and salsa.