1. Heat a large pot lightly coated with cooking spray over medium-high heat. Add squash; saute 5 minutes or until crisp tender.
2. Stir in broth, corn, tomatoes, chili powder and salt. Bring to a simmer; cook 5 minutes.
3. Stir in Cilantro Lime Rice Blend and cook 1 minute. Divide among 4 bowls and garnish with optional toppings as desired.