Bring a large pot of salted water to a rolling boil. Add cheese ravioli and cook according to package instructions (7-10 minutes). Drain and set aside.

In a cast-iron skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced zucchini and minced garlic, sauté for about 3 minutes until tender.

Add corn kernels, smoked paprika, chili powder, salt, and pepper. Cook for an additional 2-3 minutes. Squeeze in fresh lime juice.

Reduce heat to low and add butter to the mixture. Stir until the butter melts and forms a garlic butter sauce.

Plate the cooked ravioli and spoon the vegetable mixture over the top. Garnish with cilantro and chili powder.