Mexican Chicken Dinner

Remove skin from chicken and separate at joint. Sprinkle with half of the salt and pepper. In large nonstick ovenproof skillet, heat oil over medium heat; cook chicken, turning once, for about 25 minutes or until golden brown. Transfer to plate.

Drain off fat from skillet; cook onion and garlic, stirring, for 3 minutes. Add chili powder, cumin, coriander, oregano, hot pepper flakes and remaining salt and pepper; stir for 30 seconds. Add lime juice, tomatoes, zucchini, red pepper and corn; bring to boil.

Nestle chicken into vegetable mixture; reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables are tender and juices runs clear when chicken thigh is pierced. Sprinkle cheese over top; broil for 2 minutes or until cheese is melted and golden.