Summer Vegetables in a Creamy Chile Cheese Sauce

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1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice

Salt and pepper

1 tablespoon olive oil

1 large garlic clove, minced

1 medium onion, finely chopped, about 1 cup

1 large ripe tomato, chopped, about 7 ounces

2 cups fresh corn kernels cut form the cob, or 10-ounce package frozen corn, or 16 ounce can plain corn, drained

2 poblano chiles, roasted, peeled, and finely chopped

5-ounce can evaporated skim milk

1/2 pound low fat, not fat free, white Cheddar cheese, diced