Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the 8 oz cheese ravioli and cook according to package instructions, usually about 7-10 minutes, until they float to the top and are tender. Drain and set aside.

In a high-sided cast-iron skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the sliced zucchini and minced garlic, sautéing for about 3 minutes until the zucchini is slightly charred.

Stir in 1.5 cups of cooked corn kernels, followed by 0.5 teaspoon of smoked paprika and 0.5 teaspoon of chili powder. Season with salt and pepper to taste. Cook for an additional minute, mixing thoroughly.

Reduce the heat to low, add 2 tablespoons of lime juice and 2 tablespoons of butter. Stir gently until the butter melts and blends with the vegetables for 1-2 minutes.

Carefully spoon the warm corn-zucchini mixture over the drained ravioli. Gently toss to coat. Garnish with freshly chopped cilantro and a sprinkle of chili powder. Serve immediately.