In a food processor, combine chipotles in adobo, diced tomatoes, minced garlic, diced red onion, scallions, and fresh cilantro. Pulse until chunky, then add lime juice and olive oil, and season with sugar, salt, and pepper. Set aside.

Slice avocados, remove pit, and mash in a bowl. Mix in tomatoes, scallions, cilantro, Fresno chili, and lime juice. Season to taste and cover with plastic wrap.

Heat skillet over medium heat, add pulled BBQ ribs, sprinkle with cumin, and warm for about 5 minutes.

In the skillet, add oil and place a flour tortilla. Sprinkle half of the jack cheese, layer with BBQ ribs, corn, and jalapeños. Fold tortilla and cook for 2-3 minutes until golden brown.

Flip and cook the other side for another 2-3 minutes until golden and cheese is melted. Repeat with remaining tortillas.

Slice quesadillas into wedges and serve hot with chipotle salsa and guacamole.