Cut zucchini and yellow squash in half lengthwise, then cut each half into 1/4 inch slices. Set aside. Remove kernels from corn and set aside.
Melt butter in large cast iron pan over medium heat. Add onion and garlic. Stir and cook until onions are transparent and beginning to lightly brown.
Add red bell pepper and cook for 3 minutes or until pepper is beginning to soften.
Add salt, cumin, black pepper, pepper sauce, chilies, zucchini and yellow squash.
Stir and cook over medium low heat for 5 minutes or until zucchini and yellow squash are cooked. Add corn and stir.
Add Mexican cheese blend and stir, continue cooking over low heat until cheese is melted.
Remove from heat. Sprinkle each serving with Queso Fresco, squeeze a lime wedge over each serving and garnish with fresh cilantro leaves.
