1 tablespoon olive oil
3/4 cup chopped red bell pepper
2 cups (packed) grated Monterey Jack cheese (about 8 ounces)
1 15-to 16-ounce can corn kernels, drained
1 cup canned creamed corn
3 plum tomatoes, seeded, chopped
3/4 cup sour cream (do not use low-fat)
1 4-ounce can chopped mild green chilies
1/4 cup chopped pimiento-stuffed olives
1/4 cup chopped fresh cilantro

12 6- to 7-inch flour tortillas
corn, cheese, soft

eight 7- to 8-inch or four 10-inch flour tortillas (or store bought)
3 tablespoons unsalted butter, melted
2 cups grated Monterey Jack (about 1/2 pound)
1 cup cooked corn
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced
(wear rubber gloves)
guacamole and tomato salsa as accompaniments
corn, cheese, quesadillas

3/4 C soft goat cheese
1 C cream
1 garlic clove smashed in a mortar with 1/2 tsp salt
Freshly milled white pepper
2 tsp minced rosemary, basil and thyme
cheese, dairy