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Arrange a rack in center of oven; preheat to 350°. Scoop out flesh of zucchini; set aside.
Arrange zucchini halves cut side up in a 13" x 9" baking dish. Drizzle with 1 Tbsp. oil; season with salt and pepper.
Bake zucchini until bright green and just beginning to soften, about 10 minutes.
Meanwhile, in a large skillet over medium heat, heat remaining 1 Tbsp. oil. Add onion and reserved zucchini flesh and cook, stirring, until softened, about 7 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute more. Add beef, breaking up with a wooden spoon, and cook until beef is no longer pink, about 6 minutes. Drain fat, if needed.
Stir in chili powder, cumin, and paprika; season with salt and pepper. Stir in beans, tomatoes, and corn.
Spoon beef mixture into zucchini halves. Sprinkle with cheeses.
Continue to bake until zucchini is just tender and cheeses are melted, about 15 minutes.
Top with cilantro. Serve with lime wedges alongside (if using).