Remove the ribs and seeds from the bell peppers and jalapeno pepper then chop or dice into ¼ inch pieces.Remove the skin from the zucchini then slice and half. Alternatively you can chop/dice the zucchini if you wish.
Add all the chopped vegetables into a large skillet and saute with olive oil (or butter) until soft, about 5-10 minutes.
Once soft add in the frozen corn, taco seasoning, ground black pepper, sea salt and stir until well combined. Cook for an additional 5 minutes stirring occasionally.
Once the corn is warmed through, season with lime juice, top with fresh cilantro and serve warm.