Toss zucchini with oil, cumin and salt in large bowl. Heat 12-inch skillet over medium-high heat. Add half of the zucchini; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm. Repeat with remaining zucchini.
Meanwhile, heat another large skillet over medium-high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain. Set aside and keep warm. Add corn to same skillet; cook 5 to 7 minutes or until corn starts to brown. Stir in drained tomatoes; cook 3 minutes more until hot.
Divide zucchini and corn mixture evenly between tortillas; top each with chorizo, cheese and cilantro. Serve immediately.