Smoky Tomato Fish Stew

Name: Smoky Tomato Fish Stew
Ingredients: 4 6-ounce tilapia fillets, each cut into 4 pieces; Kosher salt and freshly ground pepper; 3 limes (2 juiced, 1 cut into wedges); 1/2 pound new potatoes, thickly sliced; 4 small pieces frozen corn on the cob; 2 tablespoons extra-virgin olive oil; 1 large onion, finely chopped; 1/2 teaspoon dried thyme; 3 cloves garlic, minced; 1 tablespoon ancho or New Mexico chile powder; 1 bunch cilantro, leaves and tender stems coarsely chopped; 1 15-ounce can no-salt-added diced fire-roasted tomatoes