Season chicken breasts with 1 teaspoon of the Kosher salt.
Grill the corn and the chicken breasts for a total of 8 minutes, until juicy and cooked through.
Remove chicken and corn from the grill, and turn grill to low. Allow the chicken and corn to cool, then dice the chicken into small cubes, and remove the kernels from the corn.
Place the chicken and corn in a bowl along with the remaining ingredients and toss to combine.
Place a tortilla on the grill and spread 1/2 cup of the chicken mixture onto one side. Fold the tortilla over.
Grill the stuffed, folded tortilla for 2 minutes on each side, being careful not to burn the tortilla. Follow the same steps with the remaining tortillas.
Slice each grilled tortilla into triangles to form a quesadilla and serve.