Heat 2 tbsp Mazola® Corn Oil in a skillet over medium heat. Add diced red bell pepper and cook 3-4 minutes until slightly softened.
Add roasted poblano peppers and corn. Season with salt and pepper. Sauté 2-3 minutes. Remove from heat and set aside.
Place 4 tortillas on a large baking sheet. Sprinkle each with Oaxaca cheese, then evenly top with the roasted vegetable mixture. Add more cheese on top.
Top with the remaining 4 tortillas and press gently.
Brush the tops with a light coat of Mazola® Corn Oil.
Bake for 12-15 minutes, or until tortillas are golden brown and cheese is melted.