Before anything else, start up your pasta water and begin grilling the corn (see note).
Meanwhile, cook up your bacon until just crispy in your largest non-stick skillet, if using. Remove to a plate lined with paper towels to drain. Chop up the bacon into bite-size pieces once it’s cool enough to handle. Carefully remove the bacon fat and wipe down the pan for the remaining steps.
Heat three tablespoons of olive oil in the skillet over medium high heat. Sauté the zucchini in a single layer for 3-5 minutes per side, working in batches if necessary. Both sides should be lightly golden and a little browned. Remove to a plate with a slotted spoon to a paper towel-lined plate to drain.
Without cleaning the skillet, stream the heavy cream into the leftover oil, scraping up any browned bits and swirling them into the cream. Stir in the grated parmesan cheese, which will start to melt into the cream mixture, and then the fresh herbs, salt, black pepper and red pepper flakes to make the sauce. Once combined, toss the zucchini coins, roasted corn (and any remaining juices), and al dente pasta with the sauce. If it seems too dry, add a splash of reserved pasta water to bring things together (I usually add about ¼ cup, but this can vary).
Portion out the creamy pasta into bowls, topping with the chopped bacon and a hearty sprinkling of grated parmesan.