Coat the chicken tenders with the rub then cook on the preheated grill until they reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes, flipping halfway through. Remove from the grill and let cool slightly.
Dice the chicken and combine it with the corn and cheese.
Divide the chicken mixture between four tortillas, then top with the remaining tortillas.
Carefully transfer the quesadillas to the grill and cook until grill marks appear, takes about 2 minutes. Flip the quesadillas and cook until grill marks appear, another 1 to 2 minutes.
Cut the quesadillas into wedges and serve hot while the cheese is still gooey.