Step 1

Heat olive oil in a large nonstick skillet over medium-high heat.

Step 2

Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Step 3

Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.

Step 4

Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.

Step 5

Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.

Step 6

Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.

Step 7

Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.