1. Combine cheeses in bowl; set aside. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, corn, and Poblano and cook until softened, about 7 minutes. Add beans and water and cook until water evaporates, about 1 minute. Off heat, coarsely mash mixture with potato masher. Season with salt and pepper to taste.

2. Spread one-quarter of bean mixture over half of each tortilla, leaving 1/2-inch border around edge. Top with one-quarter of cheese mixture and fold tortilla over filling, pressing firmly to seal. Wipe out skillet with paper towels.

3. Heat 1 1/2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Cook 2 quesadillas at a time until golden brown and crispy, 1 to 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 1/2 teaspoons oil and remaining 2 quesadillas. Cut into wedges and serve.

Serves 4