Cut the kernels from the corn cobs and place the kernels in a large bowl. Run the back of your knife down the corn cobs to scrape off any corn milk; add the corn milk to the bowl with the kernels. Set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve ½ cup of the cooking water, then drain.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, about 5-7 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet.
Add the butter to the pan and melt over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add the corn kernels with the corn milk, zucchini, garlic and salt. Reduce the heat to medium and cook, stirring frequently, until the corn and zucchini are crisp-tender, about 7-10 minutes. Add tomatoes, cooked pasta, heavy cream, and Parmesan. Cook for another few minutes, until completely warmed through and combined. Add reserved pasta cooking water, as necessary, to thin until the sauce reaches the desired consistency.
Taste and season with additional kosher salt and pepper, if desired. Sprinkle cooked bacon and fresh basil on top. Serve with additional grated Parmesan.