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Bring a pot of well-salted water to a boil. Add the pasta and cook according to package directions for about 1 minute less than al dente (the pasta will continue to cook a bit more in the skillet with the sauce). Reserve at least 1 cup of the pasta cooking water; drain the pasta.
Meanwhile, in a large skillet or Dutch oven, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, corn, zucchini, and ¼ teaspoon of salt; cook until crisp-tender, about 3 minutes.
Add the Boursin and let it heat up until it’s starting to melt. Add the cooked pasta, pesto, and a splash or two of the pasta cooking water, stirring until a creamy sauce comes together. Gradually add extra pasta water as needed, to thin the sauce to your desired consistency. Taste and season with salt and pepper.
Divide the pasta evenly between serving bowls. Top each serving of pasta with chopped fresh basil, grated Parmesan cheese, and a squeeze of fresh lemon juice if desired.