Grill tortillas on a hot grill until golden on each side, or heat a sauté pan, lightly greased, over medium-high heat. Add a tortilla, cooking it on each side until golden. Repeat for remaining tortillas.
Preheat the oven to 375° F.
Line two baking sheets with parchment or foil. If using foil, brush or spray with olive oil or non-stick spray.
Arrange two tortillas on each pan side by side. Sprinkle 1/8 of the Monterey Jack cheese or Queso Fresco over each tortilla.
Dot each tortilla with 1/4 of the goat cheese, top with 1/8 of the Monterey Jack or Queso Fresco, sprinkle with 1/4 of the green chilies, Spicy Corn Relish, cilantro, jalapenos and scallions.
Top with the remaining tortillas, pressing down on the filling to adhere.
Cover the quesadillas loosely with a piece of foil and bake for 10 minutes, or until the cheese is melted.
Remove from the oven and allow them to sit for a few minutes to cool.
Cut the quesadillas into 6 pieces with a pizza cutter or kitchen scissors.
Garnish the wedges with a spoonful of the Spicy Corn Relish and a drizzle of sour cream. Serve with an additional bowl of Spicy Corn Relish for dipping.