Cut the roasted chiles, onions and zucchini into medium dice. Heat a small amount of olive oil in a medium sauce pan, and saute the chiles, onions, zucchini, oregano, cumin, and chili powder until the onions are soft and the zucchini is slightly browned. Add the raisins, brown rice, and about 1/4 cup of water and stir to heat thoroughly. When the mixture is hot and the water has absorbed, remove from heat and stir in the Cajeta cheese.