Before starting, preheat the oven to 475˚F.Wash and dry all produce. Heat a large non-stick pan over medium-high heat.While the pan heats, thinly slice green onion keeping white and green parts separate.When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add corn and green onion whites. Sprinkle Mexican Seasoning over pan, then season with salt and pepper. Cook, stirring often, until fragrant, 1 min.

While turkey cooks, brush 1 tbsp (2 tbsp) oil over one side of tortillas.Arrange tortillas, oiled-side down, on a parchment-lined baking sheet. (NOTE: For 4 ppl, divide tortillas between 2 parchment-lined baking sheets.)Sprinkle half the mozzarella evenly over one side of each tortilla.

Top mozzarella with turkey filling.Sprinkle remaining mozzarella over filling.Fold tortillas in half, gently pressing down, to enclose filling. Bake quesadillas in the bottom of the oven, flipping halfway through, until cheese melts and quesadillas are golden, 2-3 min per side. (NOTE: For 4 ppl, bake in the bottom and middle of the oven, rotating sheets after flipping.)

Meanwhile, cut tomato into 1/4-inch pieces.Zest, then juice half the lime (whole lime for 4 ppl).Add tomatoes, 1 tsp (2 tsp) lime juice and remaining green onions to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Add sour cream, lime zest, 1/2 tsp (1 tsp) lime juice and 1/2 tbsp (1 tbsp) water to another small bowl. Season with salt, pepper and a pinch of sugar, to taste, then stir to combine.Divide quesadillas between plates. Spoon pico de gallo over quesadillas. Drizzle lime crema over top.