This recipe was featured in September 2015 issue of Every Day with Rachael Ray magazine.
Working over an open flame on a gas burner or under the broiler, cook the chiles, turning, until charred all over. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles. Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they'll fall into the big bowl). Repeat with the other corncob.
Meanwhile, heat a Dutch oven or other large pot over medium-high. Add the oil, two turns of the pan. When the oil shimmers, add the corn and cook, stirring occasionally, until browned, 2-4 minutes. Add the zucchini, onion, garlic, chili powder and cumin.