This is so yummy and full of summery flavor. I love to serve it with Quinoa and a light salad. For a non-vegetarian version I think it would be great with either grilled chicken or fish.
Add the onion and habanero and saute until translucent. About 5 minutes.
Add the corn, peas and mushrooms. Stir gently and cook until the peas are bright green and the mushrooms have softened and released their juices. About 8 minutes.
Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.
Salt and pepper to taste and serve with quinoa and a salad.