Goat Cheese Zucchini Quesadillas with Grilled Corn Pico de Gallo

Heat grill pan over high heat. Rub corn with 1 tablespoon olive oil and season with salt and pepper. Grill for 9 minutes, rotating sides every 3 minutes, until kernels are softened and surface is lightly charred on all sides. Remove to plate and let cool. Place zucchini and squash slices in medium-sized bowl and toss with 2 tablespoons of olive oil and season with salt and pepper. on grill pan, arrange slices in single layer; grill for 2 minutes per side or until softened with light grill marks. Remove to bowl and grill remaining slices; let cool slightly. Cut corn off cobs into large bowl. Add tomatoes, red onion, cilantro, jalapeno (optional), lime juice, and 1 tablespoon of olive oil. Stir gently to combine; season with salt and pepper. Arrange 4 tortillas on clean work surface. Place 1/2 cup grated Monterrey Jack cheese on each and arrange zucchini and squash slices in single layer on top. Crumble about 1/4 cup of goat cheese on top of each one. Place remaining tortillas on top of cheese and vegetables and press down lightly. Heat large nonstick skillet over medium-high heat and grease lightly with remaining 1 tablespoon of olive oil. Place one quesadilla on skillet and cook for 2 minutes, or until golden brown; flip and cook for another 1 to 2 minutes or until the cheeses are melted and both sides are browned. Continue cooking remaining quesadillas. Cut into quarters and serve with corn pico de gallo.