Place a saucepan filled with enough water to cover the ear of corn. Bring to a boil and cook for about 2 minutes or until the corn is easily pierced with a fork. Remove and pour out over a colander and set aside.

Place a large skillet over medium-low heat. Add in olive oil. Once oil heats, add in garlic and cook for 1 minute. Add in red pepper flakes and onions and cook, stirring frequently, until onions begin to soften and turn translucent. Once done, push to the side and add in the beef and sprinkle with oregano.

Cook the beef until it's no longer pink and then mix with the onions and garlic. Cook for about 1 minute together and add in the chicken broth. Raise the heat to medium and cook until most of the liquid evaporates. Add in the tomatoes, season with salt and pepper and cook, stirring frequently for about 2 minutes.

Add in the cilantro, stir to combine and cook for 30 seconds.

Shave the kernels off the corn over the skillet (with a knife) and then add in the avocado, beans, olives and zucchini pasta. Cook for about 3 minutes or until zucchini pasta softens and heats through.

Plate onto dishes and top with queso fresco!