Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the ravioli and cook according to package instructions, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat, add the sliced zucchini and sauté for about 3 minutes, then set aside.

Season chicken breasts with smoked paprika, chili powder, salt, and pepper. Cook in the same skillet for about 4 minutes on one side, then flip and add minced garlic, cooking for an additional 2 minutes.

Reduce the skillet's heat to low, pour in the lime juice and 2 tablespoons of butter. Stir to coat the cooked chicken and let it cook for another minute.

Return the sautéed zucchini to the skillet along with the corn kernels. Stir together for about 2 minutes until heated through.

Add the cooked ravioli to the skillet, gently tossing it with the chicken, vegetables, and garlic butter sauce for an additional minute before serving.