Pick off coriander leaves,chop and reserve;finely chop the stems.
Warm 2 tablespoons of oil in saucepan on medium heat,and sauté garlic,onion,coriander stems and salt for about 5 minutes. Add capsicum and cook for another 5 minutes. Add spices and cook for a minute,stirring continuously,then add black beans. Cook for about 3 minutes or until everything has softened. Remove from heat;add half the lime juice and process briefly to combine while still leaving some"texture". Check seasoning.
Take a tortilla and spread with 2 tablespoons of bean mixture around the centre,leaving a 2cm border. On one half of the bean circle,spread a tablespoon of sour cream,some cheddar and jalapeños. Fold in half and repeat with remaining tortillas.
Heat a barbecue to medium. Cook the corn for about 15 minutes,turning regularly until golden all over. When cobs have cooled,cut off the kernels and place in a bowl. Add the remaining lime juice and oil along with the reserved chopped coriander leaves,shallots,chilli and a little salt. Mix through and check seasoning.
Oil the barbecue thoroughly. Char the quesadillas for 2-3 minutes each side until the cheese is melted. Cut quesadillas in quarters. Serve on a platter with the corn salsa.
Serving suggestion: Serve with Neil Perry's warm steal salad with chipotle dressing (add the salad to the quesadillas).
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.