Lay 4 tortillas on a work surface. Spread about ½ cup of cheese over each tortilla. Top with ¼ cup of corn and 4-5 zucchini blossoms.
Season with salt and pepper. Top with the remaining tortillas, pressing down to make a sandwich.
Heat a skillet over medium heat.
Place the quesadilla in the skillet and cook for 3-4 minutes until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed).
Flip the quesadilla over with a spatula and continue cooking for another 2-3 minutes.
Transfer the quesadilla to a plate and repeat with remaining quesadillas.
Cut the quesadillas into quarters and transfer them to a serving platter.
Serve the quesadillas immediately with queso fresco, cilantro, lime wedges, Serrano peppers, hot sauces or mango salsa.