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Preheat oven to 400 degrees.
Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9).
Bake in preheated oven until zucchini is nearly tender, about 20-25 minutes.
Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot, add onion and saute 3-4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
In a liquid measuring cup, whisk together the water and cornstarch until well blended. Then pour into tomato sauce mixture and season with salt and pepper to taste. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in ground beef.
Remove zucchini from oven and spoon beef mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5-10 minutes longer until cheese has melted and zucchini is tender. Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.

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