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Preheat the oven to 425°F.
In a large oven-safe skillet, cook the butter, chicken, onion, poblano, paprika, chipotle, and garlic powder, breaking up the meat as it cooks. Cook for 10 minutes until browned.
Add the rice. Stir in the salsa, the hot sauce, zucchini, and the corn. Add 1 ½ cups of water. Bring to a boil.
Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it.
Remove from the heat. Sprinkle the cheese over the chicken/rice. Bake for 10 minutes, until the cheese is melted.
Serve topped as desired with yogurt, avocado, basil/cilantro, scallions, and lime. Enjoy!