Roast Poblano Peppers:

• Preheat the oven broiler.
• Place poblano peppers on a baking sheet and broil, turning occasionally, until the skin is blistered and charred.
• Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
• Peel off the skin, remove seeds, and dice the roasted poblano peppers.

Prepare Huitlacoche:

• If using fresh huitlacoche, sauté it in a pan over medium heat for 5-7 minutes until cooked. If using canned huitlacoche, drain it before using.

Assemble Quesadillas:

• Heat a skillet or griddle over medium heat.
• Brush one side of each tortilla with olive oil.
• Place tortillas, oil side down, on the skillet.
• On one half of each tortilla, layer huitlacoche, roasted corn, diced poblano peppers, and shredded cheese.
• Fold the other half over the filling to create a half-moon shape.
• Cook for 2-3 minutes per side or until the tortillas are golden brown and the cheese is melted.

Serve:

• Cut the quesadillas into wedges.
• Garnish with fresh cilantro if desired.
• Serve with lime wedges on the side.