• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Heat the refried beans in a small pot over medium. Add 1 tablespoon sour cream, a squeeze from half of the lime, and a pinch of the cilantro. Stir well, and then lower heat to keep warm.
• If the pico de gallo is liquidy, drain (for extra flavor, add the drained tomato water to the refried beans). Place the pico de gallo in a small bowl and add the corn, plus a pinch of cilantro.
• In another small bowl, add the three peppers plus the capers, and a pinch of cilantro and a squeeze of lime.

to assemble the layers

• Place one tortilla in the center of the parchment paper-lined baking sheet. Use an offset spatula to spread the refried black beans over the tortilla, leaving a 1/4" margin along the edges. Sprinkle a bit of the quesadilla cheese over the black beans.
• Layer a second tortilla over the refried black beans.
• Wipe the spatula clean, and spread the guacamole over the second tortilla.
• Layer a third tortilla over the guacamole.
• Spread a thin layer of sour cream over the third tortilla, then add the tomato/corn mixture, spreading it evenly over the sour cream. Sprinkle some of the quesadilla cheese on top.
• Layer a fourth tortilla over the tomato/corn mixture.
• Spread a thin layer of sour cream over the fourth tortilla, then add the pepper mixture, spreading it evenly over the sour cream. Sprinkle the remaining quesadilla cheese on top.
• Layer the fifth tortilla over the pepper mixture.
• Sprinkle the cheddar cheese over the fifth tortilla, along with the scallions and the remaining cilantro.
• Bake for 10 to 15 minutes, until the cheese is melted. Remove from the oven and let rest for several minutes. Use a very sharp, thin-bladed knife (like a paring knife) to slice like a pie.