Preheat grill or grill pan over medium heat. In a medium bowl, toss shrimp with chili powder, lime zest and 3/2 tbsp. lime juice. Thread shrimp on four (10") bamboo skewers. Grill shrimp for 4 minutes per side or just until opaque in center. Grill peppers for 6 minutes per side or until tender-crisp.
When cool enough to handle, halve shrimp lengthwise. Scrape charred skin from peppers and cut crosswise into thin strips. In a small dish, stir together chutney, 1/2 tbsp. lime juice and 3 tbsp. chives.
Arrange 6 tortillas on work surface. Scatter on half of the cheese, shrimp, red pepper and mango. Drizzle with chutney mixture. Top with remanining cheese and tortillas.
Grill quesadillas over medium heat for 2 minutes per side, or until cheese melts and tortillas are crisped, then cut into wedges. To serve, top with a small dollop of creme fraiche, shredded cheese and chives.TIP: To prevent shrimp from turning on skewers, thread shrimp on doubled bamboo skewers.