Heat the oil in a large skillet and sauté the squash for three to four minutes, until it starts to turn a bit golden.
Add the corn, tomatoes, green chilli, jalapenos, garlic, sea salt, lemon pepper, cumin, and lime juice. Stir to combine.
Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.
To serve, stir in the fresh cilantro. Top with lime wedges.
Options: to make as a one stop meal add chicken or black beans and slow cook in over at 180C for 25-30 mins or until cooked through.