Place cumin and coriander seeds into a hot dry fry pan and roast until fragrant.
Add salt, garlic, onion, chili, chicken, chorizo and capsicum and fry on a low heat until well cooked, stirring occasionally. Allow to cool.
Meanwhile, over an open gas flame or on a BBQ, char the corn on the cob, turning with tongs until the corn has charred marks and starting to turn bright yellow. Remove from heat and allow to cool. Slice kernels off and set aside.
To assemble and cook the quesadillas, preheat a fry pan on a medium heat.
Lay out each tortilla and spread with grated cheese, chicken sausage mixture, finishing with the feta and another small amount of grated cheese. Top with a second tortilla.
Meanwhile heat a large fry pan on medium heat for around 6–7 minutes. The pan should not be smoking, but fully heated.
Drizzle with a little olive oil and place the quesadilla into the pan, and cook for around 2–3 minutes, turn over carefully and repeat.
Slice into quarters and serve with fresh lime wedges and additional coriander leaves with Smashed Avocado on the side.
Place all ingredients into a bowl and mash roughly with a fork.