Working over an open flame on a gas burner or under the broiler, cook the chilies, turning, until charred all over. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel; seed and dice the chilies. Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl). Repeat with the other corncob.

Meanwhile, heat a Dutch oven or other large pot over medium-high. Add the oil on high heat; cook the corn, stirring occasionally, until browned, 2 to 4 minutes. Add the zucchini, onion, garlic, and cumin. Add the beans, tomatoes, chilies. Season to taste.

Cover and simmer until the flavors combine, 10 to 15 minutes. Stir in the cilantro. Serve with your choice of toppings.