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Preheat your oven to 400°F.
Season chicken thighs on both sides with salt and pepper.
Heat olive oil in a large sauté pan over medium-high heat.
Add chicken thighs, skin side down and set sear, without moving them, for 4–5 minutes or until golden brown. Flip over and sear the other side for 3–4 minutes more, or until golden brown.
Remove chicken to a large plate or dish and set aside. Chicken will not be fully cooked yet.
Add diced onion to the pan with the oil and fat from the chicken. Sauté, stirring occasionally, for about 5 minutes or until soft and glossy.
Add diced zucchini, bell pepper, garlic, cumin and chili powder. Continue cooking and stirring occasionally for 3–4 minutes.
Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.
Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.
Top with grated cheddar, leaving the chicken skin exposed.
Bake for 30 minutes or until a thermometer reads 165°F.
Top with remaining cilantro and sliced green onions.
Serve on its own or with rice or quinoa. Top with sour cream and/or guacamole.