If using whole chicken breasts, slice each into roughly 4 uniform pieces so they cook evenly.
In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, and 1/4 teaspoon chipotle chili powder; sprinkle the mixture over both sides of the chicken.
Heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the chicken in a single layer and cook about 5 minutes per side, or until almost cooked through (time varies by thickness).
Remove the chicken to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium.
Add the diced red onion, red bell pepper, and diced jalapeño to the pan and cook, stirring occasionally, until they begin to soften, about 3–4 minutes.
Add the diced zucchini and minced garlic; season the vegetables with about 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until the zucchini begins to brown, stirring as needed.
Stir in the frozen corn, then return the chicken to the skillet, nestling it among the vegetables. Cover and cook until the chicken reaches 165°F and the corn and zucchini are heated/cooked to your liking.
Remove from heat, squeeze the juice of one lime over the pan, and adjust salt and pepper to taste. Serve hot.
