Preheat cast iron skillet/grill to medium/high heat. Get vegetables prepared for cooking. Slice up red onion, zucchini, mushrooms and red pepper. Leave corn on the cob whole.
Put chopped vegetables in a bowl and set aside.
In another bowl, mix together garlic powder, cumin, paprika, chili powder, dry cilantro, salt, and pepper.
Add 2 tbsp of olive oil along with 1 ½ tbsp of the seasoning mixture to the chopped vegetable bowl. Stir until all vegetables are coated with seasoning.
Add olive oil and remaining seasoning to the cobs of corn.
Skillet fry or grill vegetables until slightly charred and cooked through for 10-15 minutes, turning to make sure they are cooked on all sides.
When the vegetables are done, take off heat and let cool. Once cooled: remove the corn from the cob.
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste and add more salt and pepper if needed.
For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.
Assembly time ! Add a little bit of everything onto a corn tortilla and top with pico de gallo. Enjoy :)