Step 1Heat a discada over medium heat until hot. Add the oil, then the onion, garlic and jalapeño. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.
Step 2Stir in the tomatoes, zucchini, corn, salt, pepper and cumin, along with 1 cup broth. Cover and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add additional broth if needed. Stir in the oregano. Remove from heat and check the seasoning.
Step 3Place the vegetables on a serving platter, sprinkle with the cheese and serve immediately.