Preheat oven to 400 degrees F.
Slice each zucchini length-wise into 2 halves. Using a spoon or melon-baller, scoop out insides leaving approximately 1/4 - 3/8 inch of flesh next to the skin.
Place zucchini in a lightly greased baking dish, scooped side up and brush lightly with olive oil. Sprinkle lightly with salt, pepper and chili powder.
Start layering the fillings – black beans, corn, tomatoes and peppers.
Mix together salsa, sour cream and sriracha sauce and spread over toppings.
Continue layering with topping ingredients - avocadoes, onions, cheese and crushed tortilla chips.
Bake at 400 degrees for approximately 20 minutes or until zucchini is tender but not too mushy.