Using a large skillet, cook bacon until crispy. Transfer bacon to a paper towel lined plate and pat dry.

Drain all but ~½ Tbsp of bacon grease from skillet. Add onions to skillet; sauté over medium heat for 5-6 minutes, stirring often, or until onions begin to soften.

Add minced garlic, stir and continue sautéing for 1-2 minutes.

Add green chilies, corn, smoked paprika, salt and pepper; stir until well combined. Continue sautéing, stirring occasionally, for 2-3 minutes.

Brush one side of each tortilla with melted butter. Using a large skillet or griddle, place tortillas buttered-side down. (Note: Quesadillas will need to be cooked in multiple rounds. Keep finished quesadillas in a warm 250°F oven until all quesadillas have been cooked.)

Sprinkle ~¼ of the goat cheese, Monterey Jack cheese and chopped cilantro onto each tortilla.

Spread ~¼ of the chilies + corn mixture onto half of each tortilla and then crumble ~¼ of the cooked bacon on top.

Fold each tortilla into a half-moon. Cook over low heat for 5-6 minutes per side, turning once, or until tortilla is golden brown.

Slice each quesadilla into 4 pieces and {optional} serve with salsa and sour cream.