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In a large skillet, heat a swish of olive oil over medium heat. Add the zucchini and ¾ cup corn, sautéing until just beginning to soften, 2 minutes. Season with 2 teaspoons taco seasoning and ½ teaspoon each salt and pepper. Crumble in the feta or queso fresco and stir. Place the veggie mixture in a bowl.
Wipe out the skillet with a paper towel and return it to the stove. Reduce the heat to low and add the chicken, remaining ½ cup frozen corn, ¾ cup street corn dip and remaining 1 teaspoon taco seasoning. Stir and heat gently until the entire mixture is hot. Add a big squeeze of fresh lime juice.
Heat the cilantro lime rice per package directions or cook grain of choice. Layer rice, creamy street corn chicken, zucchini and corn, avocado slices and lettuce into a bowl. Top with green onions, extra cheese or corn dip, crushed tortilla chips, hot sauce and a big squeeze of lime.