Marinate chicken slice with chipotle sauce, salt, cumin, and lemon juice for 30 minutes.
In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, . Add the garlic and cook 1 minute more. Stir in the marinated chicken. Cook until chicken changes its color and cooked through, stirring often, Stir in the scallions, red peppers corn and cilantro. Keep warm.
Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp. Flip the tortilla over, then sprinkle the cheese evenly over top, Spread a chicken mixture over half of the tortilla, fold the tortilla over to cover the filling and form a half-moon shape.
Cook until the tortilla is crisp and golden and the cheese is melted. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream, salsa and lime wedges, if desired.