Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil. Wash and dry produce.

Trim zucchini and grate on the largest holes of a box grater. Place in the center of a clean kitchen towel. Gather into a tight bundle and squeeze over the sink to remove as much liquid as possible.

Drain corn, then pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Add corn and scallion whites; cook, stirring occasionally, until golden brown and lightly charred in spots, 2-4 minutes. TIP: Cover pan if corn starts to pop.

Add Southwest Spice Blend and half the enchilada sauce; cook, stirring often, until thickened, 1-2 minutes. Turn off heat; stir in Monterey Jack until melted. Taste and season with salt and pepper if desired.

Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat on both sides.

Place tortillas on a clean work surface. Once corn and zucchini filling is done, add a heaping ¼ cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create flautas.

Place flautas, seam sides down, on prepared sheet. TIP: Arrange your flautas snug on the sheet to keep them from unrolling.

Bake flautas on top rack until golden brown and crispy, 8-12 minutes.

Place remaining enchilada sauce in a small microwave-safe bowl. Microwave until warmed through, 45-60 seconds.

In a second small microwave-safe bowl, combine queso blanco with 1 TBSP water (2 TBSP for 4 servings); microwave until warmed through, 25 seconds.

Divide flautas between plates. Drizzle with queso blanco and as much remaining enchilada sauce as you like. Sprinkle with scallion greens and serve.