Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 5 to 7 minutes.
Remove the cooked ground beef from the skillet and set aside. Drain excess fat if necessary.
Add the remaining 1 tablespoon of olive oil to the skillet.
Add the diced onion and cook for 2 to 3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet and cook for 4 to 5 minutes until they begin to soften.
Return the cooked ground beef to the skillet and stir to combine.
Add the cherry tomatoes, frozen corn, smoked paprika, dried oregano, salt, and black pepper. Stir well.
Pour in the beef broth and cook for 3 to 4 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Sprinkle shredded cheddar cheese evenly over the skillet mixture.
Cover the skillet with a lid and cook for an additional 2 minutes until the cheese melts.
Remove from heat and garnish with chopped fresh parsley before serving.