Preheat oven to 400 degrees F.
Season chicken thighs on both sides with salt and pepper.
Heat olive oil in large sauté pan over medium-high heat.
Add chicken thighs, skin side down and set sear, without moving them, for 4-5 minutes or until golden brown. Flip over and sear the other side for 3-4 minutes more or until golden brown.
Remove chicken to a large plate or dish and set aside.
Add diced onion to the pan with the oil and fat from the chicken. Saute, stirring occasionally, for about 5 minutes or until soft and glossy.
Add diced zucchini, red pepper, garlic, cumin, and chili powder. Continue cooking and stirring occasionally for 3-4 minutes.
Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.
Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.
Top with grated cheddar leaving the chicken skin exposed.
Bake in preheated oven for 30 minutes or until a thermometer reads 165 degrees F.
Top with remaining cilantro and sliced green onions.
Serve on it's own or with rice or quinoa. Top with sour cream and/or guacamole.