In a large Dutch oven or stock pot over medium high heat, add the oil and sauté the onion several minutes until translucent. Add the garlic, cook another 2 minutes.
Add the jalapenos, corn, cumin and season with salt and pepper. Cook for 4 more minutes, stirring often.
Add the shrimp, chicken stock and half the cilantro, stir to mix in thoroughly.
Add the chickpeas and optional beans, simmer for 10 minutes. Add the zucchini and rice, stir and simmer for 3 minutes more.
Serve in bowls with squeeze of lime and remaining cilantro on top.
Notes
You can either use frozen, thawed (roasted) corn, or grill 3-4 ears of corn and cut from the cob, or use drained canned corn kernels.