Turn oven on to broil. Cook rice as directed on package.
Dice onion and bell pepper, and mince garlic. Set aside.
Heat oil in a large, deep, oven-safe skillet over medium heat. Add the onion, bell pepper, garlic, chili powder, cumin, salt, and pepper; stir and cook for 3-4 minutes.
Dice zucchini and drain tomatoes. Add to pan, along with corn. Cook for 3-4 minutes and then add cooked rice. Stir well to combine, then sprinkle with shredded cheese. Place in the oven until cheese is golden and bubbly.
Serve with sliced pears on the side.