Preheat oven to 400º F.

Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.

While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.

Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.

Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.

Bake for 5 to 8 minutes, or until cheese has melted.

Sprinkle evenly with cilantro, tomato, and green onions; serve immediately.

*1 Green, 1 Red, 1/2 Blue Container