Sauté garlic and onion in corn oil over medium heat in a large skillet until slightly softened. Add cumin, chili powder, salt, peppers and zucchini; continue to cook and stir for 2 minutes. Add black beans and corn and continue cooking to heat through, about 3 to 5 minutes. Remove from heat and stir in salsa.
Transfer to serving dish; squeeze 2 lime wedges over mixture and stir. Garnish with remaining lime, cilantro and cheese. Serve warm or chilled