Gather the ingredients.

Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes.

Drain the corn.

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.

Add zucchini and tomatoes; cook and stir for 5 minutes.

Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.

Sprinkle with cotija cheese and serve.