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Cook rice according to package instruction.
Preheat oven to 350F.
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until fragrant, about 5 minutes. Stir in paprika, cumin, chili powder and salt and cook for one more minute.
Add the zucchini, eggplant, poblano and jalapeno pepper. Cook for 15 minutes, stirring a few times.
Add the corn, black beans, tomatoes and tomato paste. Cook for another 5 minutes. Stir in the cooked rice.
Transfer to a 9x13 inch casserole dish. Sprinkle with cheese. Cover with aluminum foil and cook for 15 minutes. Remove cover and cook another 5 minutes. Leave a few minutes under broil if desired until lightly golden. Serve with desired toppings.