Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Place tomatoes and corn in provided tray. Top with 2 tsp. olive oil and stir to combine. Cover tray with foil.

Bake covered in hot oven, 15 minutes.

While vegetables bake, continue recipe.

Pat chicken dry and season both sides with poultry seasoning.

After 15 minutes, carefully remove tray from oven. Stir in zucchini and potato spice seasoning. Push vegetables to one side of tray. Tray will be hot! Use a utensil.

Place chicken in now-empty side of tray. Cover vegetable side of tray with foil.

Bake half-covered (chicken uncovered, vegetables covered) in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

While meal bakes, combine hot sauce (to taste), cream cheese, nacho cheese, and 2 Tbsp. water in a microwave-safe bowl. Cover with a paper towel. Microwave covered until cheese melts, 30-40 seconds.

Carefully remove tray from oven and sauce from microwave. Stir sauce until smooth. If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Drain excess liquid from tray. Tray will be hot! Use a utensil.

To serve, top chicken with sauce and garnish vegetables with cotija. Bon appétit!