Combine all seasonings in a small bowl and whisk to combine. Set aside.
Preheat oven to 375 degrees. Place 4, 8” foil pieces on baking sheet.
In medium bowl, mix together corn, beans, peppers, onions, zucchini, 1/4 cup Mazola Corn Oil and about ½ of your Mexican seasoning blend. Divide evenly into 4 foil packets, keeping the mixture mostly in the center of the foil.
Place chicken in the same medium bowl. Add remaining half of Mexican seasoning blend and toss to evenly coat each piece of chicken. Place 1 piece of chicken per foil packet on top of the veggies.
Spread Greek yogurt on top of chicken, then salsa, sprinkle with shredded cheese. Squeeze lime juice over each foil packet.
Seal the edges of the foil packets and bake for 40-45 minutes or until veggies are tender and chicken reaches an internal temp of 165 degrees. Remove and carefully open foil.
Serve with rice or corn tortillas, avocado and cilantro (if desired).
*Foil packets can be made ahead and stored in the refrigerator up to 2 days in advance, uncooked. Once cooked, they will keep in the refrigerator for 3-4 days.