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In a small bowl, combine the ground chile pepper (or chili powder), 1 teaspoon salt, brown sugar, cocoa powder and cayenne pepper. Rub onto all sides of the chops.
Toss zucchini with olive oil to lightly coat. Season with the remaining 1/2 teaspoon salt, the dried oregano and black pepper.
For a charcoal or gas grill, grill the chops on the greased rack of a covered grill directly over medium heat for 11 to 13 minutes (150°F), turning once. Add the zucchini for the last 4 minutes of grilling and cook until crisp tender, turning once.
Arrange zucchini and chops on serving plates. Top with queso fresco, cilantro and red onion. Garnish with lime wedges.