2medium zucchinishalved lengthwise and cut into 1/2-inch-thick slices
2medium yellow squasheshalved lengthwise and cut into 1/2-inch-thick slices
2 1/2cupsfrozen fire-roasted cornthawed*
1tsp.lime zestplus 2 Tbsp. fresh lime juice
1/4tsp.crushed red pepper flakes
1/4cupchopped fresh cilantroplus more for garnish
3Tbsp.fresh Cotija cheese or queso frescocrumbled
Optional: 1/2 cup halved cherry tomatoes
Heat 1 Tablespoon oil in a large nonstick skillet over medium-high. Add zucchini and squash; season with 1/4 teaspoon salt. Cook 5 to 6 minutes, stirring only occasionally, until golden-brown and tender. Stir in corn, cook 1 to 2 minutes, until heated through. Transfer to a bowl.
Combine remaining 1 1/2 Tablespoons oil, 1/4 teaspoon salt, lime zest and juice, garlic, chili powder, and red pepper flakes; stir with a whisk. Pour dressing in bowl with squash mixture. Add cilantro and toss to combine. Sprinkle cheese overtop. Garnish with additional cilantro and chopped tomatoes, if desired.
If using fresh ears of corn, refer to text in post.