Heat olive oil in a fry pan on medium heat. Cook onion until soft, 3-4 minutes. Add garlic, paprika and cumin and continue cooking for a further 1 minute. Add tomato paste and cook for a further 1 minute. Take off the heat and mix in corn, refried beans and jalapeños is using.
Lay a tortilla wrap on a clean dry surface. Spread about 1 cup of the bean mixture on top, then scatter over some rocket/baby spinach leaves and sprinkle over about ½ cup cheese. Top with another tortilla and press down gently, but firmly. Repeat for remaining tortillas and filling.
Heat a drizzle of oil in a large fry-pan (preferably non-stick) on low to medium heat. Cook quesadillas, one by one, for 2-3 minutes each side, until golden brown and cheese has melted.
Combine all salsa ingredients together and season to taste with salt and pepper.
To serve, cut each quesadilla into four and pile onto a large plate or wooden board. Serve with salsa and Greek yoghurt/sour cream on the side.
Tip: if you can’t get jalapeños, just use a large red chilli instead