3 T. unsalted butter
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and cut into 1/4 in pieces
1/2 cup chopped red bell pepper
2 garlic cloves, minced
salt and pepper
1 yellow summer squash (8 oz), cut into 1/2 inch pieces
1 zucchini (8 oz), cut into 1/2 inc pieces
3 ears of corn, kernels cut from cobs (or I do 2 cups frozen corn)
1/4 cup heavy cream
2 oz Cotija cheese, crumbled (1/2 cup)
Lime wedges

3 T. unsalted butter 1 onion, chopped fine 1 poblano chile, stemmed, seeded, and cut into 1/4 in pieces 1/2 cup chopped red bell pepper 2 garlic cloves, minced 1 yellow summer squash (8 oz), cut into 1/2 inch pieces 1 zucchini (8 oz), cut into 1/2 inc pieces 3 ears of corn, kernels cut from cobs (or I do 2 cups frozen corn) 1/4 cup heavy cream 2 oz Cotija cheese, crumbled (1/2 cup)

Melt butter in 12 inch nonstick skillet over medium high heat. Add onion, poblano, bell pepper, garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cook until vegetables are softened, about 4 minutes.
Stir in zucchini and summer squash and cook until just tender, about 6 minutes. Stir in corn and cream. Using spatula, pat vegetables into even layer and cook, without stirring, until liquid has evaporated and vegetables are lightly browned, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to platter and sprinkle with Cotija. Serve, passing lime wedges separately.