Bring a medium pot of water to a boil. With a small knife, make X marks in the skin at the base of the tomatoes. Place a large bowl of ice water close to the stove. Boil the tomatoes for 30 seconds, then transfer to the ice bath. Peel and finely chop.
While the water comes to a boil, heat a soup pot over medium-high heat with the EVOO, 2 turns of the pan. Add the corn and cook until lightly browned, about 2 minutes. Add the zucchini, chiles, bell pepper, onion, garlic, ancho chile powder and cumin; season with salt and pepper. Cook, stirring frequently, for about 10 minutes. Add the stock, beans and chopped tomatoes and cook to combine and thicken a little, 5 to 6 minutes. Turn off the heat and stir in the cilantro and lime juice; season with salt and pepper. Top with the tortilla chips and queso.