Spray a large non-stick skillet with olive oil spray & heat over medium high heat. When hot, add onion, carrots, garlic, chili powder, cumin & oregano. Cook, stirring, until onion is soft (about 10 minutes)
Stir in zucchini, bell pepper and corn, cooking until zucchini is tender-crisp (7 to 8 more minutes).
Add chicken, salsa and cheese, cook for 2 minutes.
To assemble each chimichanga, spoon filling down centre of each tortilla. To enclose, lap ends over filling, then fold sides to centre to make a packet.
Place chimichangas, seam sides down, in a 9 by 13 inch baking pan.
Bake in a 500 degree oven until golden (8 to 10 minutes).
We had these accompanied by guacamole, sour cream, pickled jalapenos and Pot Scrubber's wonderful Mexican Rice.