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Heat a large skillet over medium high heat.
Add the sweet potato and drizzle with the ½ tbsp of olive oil. Saute for 5 minutes.
Add the zucchini, red chili peppers and chipotle peppers and saute for 3 minutes.
Reduce heat to medium low and stir in the rice. Cook for 1 minute, stirring often.
Add the enchilada sauces, water, diced tomatoes, diced green chilis, black beans and corn. Mix well and bring to a boil.
Cover and reduce to a simmer. Simmer for 18-20 minutes, or until the rice is tender, stirring occasionally.
Once the rice is done cooking, stir in the 2oz of cream cheese.
Top with the shredded cheese and then turn on your broiler.
Broil until the cheese is bubbly. Garnish with cilantro, if desired.