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Combine refried beans, chipotle(s) to taste, water, lime juice and ½ teaspoon garlic powder in a small saucepan; cook over medium heat, stirring constantly, until heated through, about 2 minutes. Reduce heat to low and keep warm, stirring occasionally, until ready to serve.
Heat a cast-iron skillet over high heat. Add corn in an even layer; cover and cook, stirring occasionally, until browned, 4 to 5 minutes.
Meanwhile, place zucchini in a bowl and sprinkle with ⅛ teaspoon salt; toss gently and let stand for 1 to 2 minutes. (This will leach excess water from the zucchini and keep it crisp.) Pat the zucchini dry with paper towels.
Reduce skillet heat to medium; add the zucchini, onion, bell pepper, poblano, cumin, chipotle powder, lime zest and the remaining ⅜ teaspoon salt and ½ teaspoon garlic powder. Cook, stirring often, until the zucchini is bright green and just tender, about 4 minutes. Remove from heat.
Spread a layer of the warm refried bean mixture evenly over each tortilla. Top evenly with zucchini mixture; sprinkle each with 1 tablespoon queso fresco. Garnish with cilantro leaves, if desired.