Heat oven to 425. Line a rimmed medium-large metal baking sheet with parchment paper. Spread the broken chips out in an even layer then toast for a few minutes, until hot and fragrant.
Meanwhile, heat a large nonstick skillet over medium heat. Add the oil. Saute the zucchini for a few minutes or until just cooked through. Add the cumin and chili powder and cook for 30 seconds, slowly stirring.
Reduce the heat to medium-low, then fold in the beans and lime juice. Cook and gently stir for about a minute, or until warm.
Fold in the bell pepper and corn, heating until just warm.
Remove from heat, then fold in the tomatoes, pepitas, cilantro, and salt, to taste.
Fold the toasted chips into the bean mixture then serve immediately, topped with sliced avocado, and hot sauce, if you wish.
