Roast Corn, Asparagus and Maine Crab Quesadilla

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1/2 pound fresh or thawed frozen corn on the cob, husked

3/4 pound medium asparagus

1 tablespoon olive or vegetable oil, plus extra for pan

1 red bell pepper, seeded and minced

1 jalapeno, seeded and minced

1 red onion, minced

1/2 pound fresh crabmeat (recommended: Maine crab)

1/2 cup Chipotle Sauce, recipe follows

Kosher salt and freshly ground black pepper

Hot sauce, optional

4 (10-inch) flour tortillas

1 pound shredded Cheddar or Monterey Jack

4 to 6 tablespoons sour cream, for garnish

Approximately 1 1/2 cups shredded romaine or iceberg lettuce, for garnish

For serving: white rice or black beans

Chipotle Sauce:

1/2 cup mayonnaise

2 dried chipotle peppers, stemmed

1/4 to 1/2 tablespoon fresh lime juice