• Preheat oven to 425 degrees. Lightly oil or spray an 8 x 8-inch square baking pan with nonstick cooking spray; set aside.

Prepare Filling:

• Heat olive oil over medium-high heat in a large skillet.
• Saute onion in oil until slightly softened (about 3 to 4 minutes). Add zucchini to onions and cook for a couple minutes, or until it starts to brown around the edges.
• Add garlic, chili powder, cumin, and oregano to skillet. Season with a little salt and pepper, then cook for about a minute or until fragrant, stirring constantly.
• Add corn, pinto beans, tomato sauce, black olives, and chipotle to veggies. Reduce heat to medium and cook, stirring frequently, until heated through. Remove from heat and season to taste with salt and pepper.
• Transfer vegetable mixture to baking pan. Set aside.

Prepare Cornbread:

• Mix flour, corn meal, salt, and baking powder.
• In a separate bowl, mix honey, oil, milk, and egg with a whisk until thoroughly combined. Add wet ingredients to dry ingredients and stir just until combined.
• Pour cornbread mixture over vegetables. Spread evenly to edges.
• Bake pie until cornbread is golden, about 20 to 25 minutes.

Prepare Yogurt Sauce:

• Remove zest from lime using a zester or sharp knife. Mince zest and add to a small bowl. Juice the lime. Add juice to zest, along with yogurt and cilantro. Mix well and season to taste with salt.
• Serve tamale pie hot, topped with yogurt sauce. Enjoy!