Season the Chicken: Preheat the oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels to remove any excess moisture.In a small bowl, mix together the garlic powder, onion powder, paprika, cumin, salt, and pepper.Drizzle olive oil over the drumsticks and rub the seasoning mixture all over the chicken.

Bake the Drumsticks: Place the seasoned chicken drumsticks on a baking sheet lined with parchment paper or a wire rack. Bake in the preheated oven for 35-40 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the skin is crispy.

Finish with Lime (Optional): Once the chicken is done, drizzle with fresh lime juice for a burst of flavor (optional) and set aside to rest.

Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables begin to soften. Add the chopped zucchini and yellow squash to the skillet, and continue to cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Add Corn and Tomatoes: Stir in the corn kernels and diced tomatoes. Season with cumin, chili powder, salt, and pepper. Cook for an additional 3-5 minutes, allowing the flavors to meld together. The vegetables should be tender but not mushy.

Garnish and Serve: Once cooked, remove from heat and garnish with fresh chopped cilantro.