Sauté the corn, chili, squash and garlic in the olive oil, over medium heat. Add in a dash of salt and grind of pepper, stirring occasionally until vegetables are almost done, about 5-7 minutes. Add in spinach and basil and cook till wilted. To assemble your quesadillas, heat a pan or grill and add a slick of olive oil to coat. Add a scoop of the vegetable mixture, and a bit of each cheese, enough to help the tortillas stick together, but not so much that it overtakes the wonderful vegetables. I found about 4 drops of goat cheese and ¼ cup of jack cheese was plenty. Fold tortilla in half and grill on each side for about 3 minutes, until browned and cheese is melted.