Heat large lidded skillet over medium-low heat, then add Coconut Oil (1 tablespoon), Red Onion (1), and Garlic (2 clove) and cook 3-5 minutes or until garlic is golden brown and onions are translucent, stirring frequently.
Add Zucchini (2) and Yellow Squash (2) and stir to combine. Cover with lid and cook for another 5-10 minutes, stirring occasionally.
Once the zucchini and squash are cooked, stir in Whole Kernel Corn (1 can), Mild Diced Green Chiles (1 can), Salt (1 teaspoon) and Ground Black Pepper (3/4 teaspoon) and cook 2-3 minutes or until corn is heated through.
Finally top with Shredded Mild Cheddar Cheese (1 cup) and cover with lid just until cheese melts. Serve warm. Enjoy!