Heat 1 tablespoon oil in nonstick skillet over medium heat. Add onion; sauté 3 minutes or until slightly softened. Stir in garlic and ground beef, breaking up meat with wooden spoon; cook 6 minutes more or until beef is no longer pink. Carefully drain off excess liquid.
Stir in zucchini, chili powder, cumin and salsa. Simmer, partially covered, for 10 minutes or until zucchini is almost tender. Stir in corn; cook for 2 minutes or until heated through. Keep warm.
Meanwhile, brush tortillas on both sides with 1 tablespoon oil. Place 1 tortilla over inverted bowl with 4-inch-wide base. Place foil on top of tortilla; press down on foil to conform to shape of bowl. Remove foil with tortilla and place on baking sheet. Repeat with remaining tortillas and more foil.
Bake in 400 degree F oven for 8 to 10 minutes or until crisped and golden. To serve, spoon chili in tortilla bowls.