1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1-1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.