Set a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the chopped onion and zucchini. Cook for 2 minutes, until softened slightly.

Add the garlic and cumin. Continue cooking for an additional 30 seconds.

Add the green chiles, enchilada sauce, and chicken-style broth. Reduce to low heat and simmer for 10 minutes.

Stir in the corn and shredded cheese. Continue cooking, stirring occasionally, for 5 minutes, until the cheese is melted. Adjust seasoning to taste with salt or ground black pepper.

Ladle into serving bowls, sprinkle with cilantro, and serve hot.