Combine the cumin, paprika, onion powder, garlic powder, and salt in a small bowl.
In a medium bowl add the chicken breast pieces. Sprinkle the combined seasoning over the chicken and toss until all of the chicken is coated.
Heat the olive oil in a large skillet. Add the chicken and saute until the chicken is no longer pink, about 5 to 6 minutes.
Once the chicken is brown add the black beans, corn, and green chiles. Mix until well blended. Add the juice of the lime and stir in.
To make the quesadilla divide the chicken mixture into 6 equal parts (about 1/2 cup each).
Start with the tortilla shell. Spread cheese over half of the shell, top with the chicken mixture, and then with more cheese, and fold in half.
Add enough vegetable oil to a skillet just to coat the bottom. Place the quesadilla in the skillet and cook for 2 to 3 minutes or until the shell is turning brown, flip and continue to cook until the other side is brown and the cheese is melted.
Cut in wedges and serve.