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Heat the oil in a large skillet over medium-high heat.
Once hot, drizzle in the oil then add the chopped onion, chopped chile, and minced garlic. Sauté for a few minutes until the onion begins to brown. Stir now and then to prevent burning.
Add the chopped tomato and drizzle some salt and pepper over it. Sauté for 1-2 minutes or until the tomato is to desired tenderness.
Mix in the corn then add the chopped zucchini and give it a good stir to well combine.
Place the lid on the pan and cook for about 8 minutes or until the zucchini is to your desired tenderness. If using cream or cheese, mix them in once the zucchini becomes tender, then cook until the sour cream is warmed through or until the cheese melts.
Once cooked, carefully taste and adjust salt if necessary.