Place the freeze dried chicken into a bowl and cover with water. Hydrate for about 10 minutes then drain off the extra water from the chicken.
Place the corn into a bowl with one cup of water and hydrate.
Heat a pan to medium heat. Add the hydrated chicken and saute with some olive oil, chopped chipotle peppers, salt, garlic powder and salsa. Let the chicken warm through then set aside and remove from heat.
Open the can of black beans and drain. Drain the extra water from the corn.
Heat a flat skillet to medium heat and spray with non-stick cooking spray or put a little drizzle of butter or olive oil onto the pan. Place the first tortilla on the pan. Sprinkle some of the shredded pepperjack cheese, top with a little chicken, black beans and corn. Add the top tortilla to the quesadilla and cook on both sides until crispy and the cheese is melted. Remove and set aside. Make a second quesadilla with the same ingredients but use the cheddar cheese instead. Once this tortilla is cooked, remove and stack on a plate on top of the pepperjack cheese quesadilla. Serve together on a plate and garnish with your favorite toppings. Continue to make as many quesadillas as you need. Eat with a fork and knife and enjoy.