In a small bowl combine the ground chile pepper, 1 teaspoon of the 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 degrees F), turning once. Add the zucchini the last 4 minutes of grilling or until crisp tender, turning once.
Arrange zucchini and chops on serving plates. Top with queso fresco, cilantro, and red onion. Garnish with lime wedges.