Preheat a panini press or a skillet to medium-high heat.
Combine chicken, pepper, corn, mushrooms and onion. Season with the burrito seasoning mix. Place tortillas on a clean work surface. Sprinkle bottom half of each tortilla with 2 tbsp (30 mL) cheese. Divide chicken mixture evenly between tortillas. Sprinkle each evenly with remaining cheese. Fold tortillas in half.
Lightly oil panini press or skillet and cook 2 quesadillas at a time until crisp and golden on both sides and heated through, about 5 to 7 min. If using a skillet, flip quesadillas over when brown on the underside. Cut in half and serve with salsa (from kit) for dipping.
To remove kernels from a cob of corn, use a sharp knife and cut downward, allowing the kernels to fall on a plate. In this recipe, simply add the corn to the other ingredients – there's no need to cook it first.