Sheet Pan Black Bean Quesadilla

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2 tablespoons extra-virgin olive oil, plus additional for greasing

2 cups sliced bell peppers

1 medium red onion, thinly sliced

1 cup charred frozen corn, thawed

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

Eight to ten 10-inch flour tortillas

One 15-ounce can black beans, drained and rinsed

2 cups low-fat Mexican shredded cheese

3 scallions, thinly sliced

1/2 cup pico de gallo

1/2 cup sour cream