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Preheat a large flattop griddle to medium, or heat a large cast-iron skillet over medium. Drizzle oil evenly over griddle or in skillet. Add onion; cook, stirring occasionally, until just starting to soften, 2 to 4 minutes. Add yellow squash, zucchini, salt, cumin, oregano, and black pepper; cook, stirring often, until squash is tender-crisp, 5 to 8 minutes. Add corn, chiles, and garlic; cook, stirring often, until corn is tender, 1 to 2 minutes. Turn off griddle, or remove skillet from heat.
Scatter butter evenly over squash mixture, and sprinkle with asadero cheese (if using). Let stand for 30 seconds; gently toss to combine. Transfer mixture to a platter or shallow bowl. Garnish with queso fresco and cilantro leaves. Serve immediately.