Bring a large pot of water to boil. Cook ravioli according to package instructions (usually 7 to 10 minutes). Drain.

While you wait for the water to start boiling and while the ravioli is cooking, proceed with the rest of the recipe.

Heat olive oil in a large, high-sided cast-iron skillet over medium heat until hot. Add sliced zucchini. Sprinkle with a pinch of salt and freshly ground black pepper. Cook for about 3 minutes on medium heat. Flip the veggies once. Remove cooked zucchini to a plate.

Slice the chicken breasts into strips. Season the chicken with smoked paprika, chili powder, salt, and freshly ground black pepper.

Heat 2 tablespoons of olive oil on medium heat in the same, now empty, cast-iron skillet. Add the chicken in one layer and cook, undisturbed, for about 4 minutes.

Flip the chicken strips over, add minced garlic, and cook for 2 more minutes. Lower the heat to low and add freshly squeezed lime juice and 2 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked and the garlic has softened.

Add cooked sliced zucchini, and cooked corn kernels to the same skillet with cooked chicken.

Add 2 remaining tablespoons of butter and melt it on low heat, stirring it together with the veggies. Do it rather quickly, for a couple of minutes, just until the butter melts and the garlic butter sauce coats both the chicken and the zucchini and corn evenly. Remove from heat.

Add cooked and drained ravioli, and coat them with the butter sauce and veggies. Remove from heat.

Season with more salt, smoked paprika, and chili powder, if desired. Add more freshly squeezed lime juice, if desired.

When serving, top with the chopped fresh cilantro. Sprinkle a small amount of chili powder over chicken and ravioli, for presentation purposes, if desired.