In a bowl, mix 200 grams of chopped onions, 200 grams of chopped bell peppers (red, yellow, and green), 200 grams of boiled corn, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, salt to taste, and 100 grams of grated cheese.
Heat a non-stick tawa or pan on medium flame. Place a tortilla (preferably whole wheat) on the tawa and cook it for 30 seconds.
Spread the vegetable mixture evenly on half of the tortilla, and fold the other half over the filling to form a semi-circle.
Press the edges gently with a spatula and cook for 2-3 minutes on each side until the tortilla turns golden brown and the cheese melts.
Remove the quesadilla from the tawa, let it cool for a minute, and then cut it into wedges.
Serve hot with sour cream, salsa, or guacamole.