Pre-heat oven to 450°.
Dice zucchini, garlic, and mushrooms and set aside.
Dice onion in half and add to a baking sheet sprayed with olive oil spray along with the whole poblano pepper and bell pepper. Roast for 25 minutes.
Peel butternut squash, remove the seeds, and dice into ½ inch pieces. Add diced butternut squash to another baking sheet sprayed with olive oil cooking spray and spread into an even layer. Spray top with cooking spray and season with salt and pepper. Roast for 25 minutes.
While peppers and squash are roasted, in large skillet add oil over medium heat.
Add zucchini, mushrooms, corn, and garlic to skillet. Season with cumin, chili powder, cayenne, salt, and pepper. Sauté 7 minutes. Turn off heat.
Remove baking sheets from the oven.
Add roasted butternut squash to the skillet with the zucchini mixture.
Wrap poblano and bell pepper in foil to them the peppers sweat (about 20 minutes).
Once cooled, remove skin from peppers, cut in the center and remove seeds.
Dice onion, poblano, and bell pepper. Add them to the skillet with the other veggies and mix well.