Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, zucchini, bell pepper, and onion; sauté 6 minutes or until browned. Add chopped chiles, oregano, and garlic; sauté 2 minutes.
Arrange half of tortilla chips in a single layer in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of corn mixture evenly over tortilla chips. Top with 1/2 cup cheese. Arrange remaining tortilla chips over cheese. Spread remaining corn mixture evenly over tortilla chips. Sprinkle with remaining cheese.
Bake at 350° for 10 minutes. Top each serving with 1/4 cup Green Chile Sauce and 1/4 cup New Mexican Red Chile Sauce.
I agree with other reviews about the great complimenting tastes of the two sauces; however, I would change a couple things about this dish. It felt like too much of a hodgepodge, and next time I would layer the filling between corn or flour tortillas, instead of using just a few baked tortilla chips. I also think the dish needed more of a tortilla to vegetable ratio, and more cheese!