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Cook the pancetta in a large skillet over medium heat until crispy. Remove to a plate with a slotted spoon, leaving the rendered fat in the skillet.
Add the orecchiette to the skillet and cook in the fat for a couple of minutes, stirring frequently, until lightly toasted and golden around the edges.
Add chicken broth and bring to a simmer. Cook, stirring frequently, for about 5 minutes. Add the corn and grated zucchini—the zucchini will release additional liquid as it cooks (you can add more broth as necessary if the skillet gets dry before the pasta is finished cooking.)
Continue cooking for another 5 minutes or so, stirring frequently, until the pasta is cooked through and most of the liquid has been absorbed.
Reduce the heat to low and stir in the garlic & herb goat cheese until melted and creamy. Stir in the lemon zest, basil, then taste and season with salt and pepper as needed. Finish with freshly grated Parmesan and the crispy pancetta.