Heat 1 tablespoon oil over medium-high heat in 6-quart saucepot and brown chicken; remove and set aside. Add remaining tablespoon of oil and cook onion 4 minutes; add zucchini and cook 2 minutes. Stir in tomatoes with their juice, corn, chipotle chili powder and Worcestershire sauce. Bring to a boil over high heat, reduce heat and simmer 5 minutes. Stir in chicken and cook 5 minutes or until chicken is done and vegetables are tender. Stir in cilantro and serve with lime wedges, sour cream and shredded cheddar cheese.