Okay, first, set the oven to 325 on bake. Then, cut the onion and peppers into small 1/2 inch pieces. Next, heat 1/2 the butter and cook them over medium heat until soft, about 5 minutes. Remove from the pan and set aside.
Then, in the same pan, add the rest of the butter and empty the drained corn into the pan, along with the thinly slice zucchinis. Season with the tex-mex and cumin spices. Once they're done, about 5 minutes, set aside to cool, too.
While the veggies are cooling, shred and crumble the cheese and whisk the eggs together in a bowl, adding salt and pepper.
Next, time to layer up. Spread 1/3 of the veggie mixture onto the bottom of a greased large pie dish. Then, sprinkled 1/2 the jack cheese. Repeat a second layer of veggies and top with the remaining jack cheese. Top with the final layer of veggies.
Then, gently pour the seasoned whisked eggs into the dish. Crumbled the cotija cheese overtop and cook for 28-35 minutes, until the dish puffs and starts to brown.