Step 1Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.
Step 2Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the green chile, cover tightly and cook until the zucchini softens, about 5 minutes.
Step 3Add the corn kernels and heat through, about 2 minutes. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste, then remove from heat and stir in the chopped cilantro. Serve hot.