Start by bringing a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, about 7 to 10 minutes, until tender. Drain and reserve some pasta water.

In a skillet, heat olive oil over medium heat. Add zucchini and garlic, season with salt and pepper, and sauté for about 3 minutes until zucchini is tender.

Stir in the corn kernels and mix well. Add smoked paprika and chili powder, and cook for an additional 2 to 3 minutes.

Add lime juice and butter, stirring until melted and a glossy sauce forms. Remove from heat and stir in cilantro.

Serve the vegetable mixture over the ravioli, topping with additional chili powder if desired.