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In a large skillet over medium heat, cook bacon until golden, 6 minutes. Transfer bacon to a plate and reserve bacon fat.
Preheat oven to 375°. Using a paring knife, score zucchini and scoop out insides, leaving a ¼”-thick border intact. Transfer zucchini boats to a large baking sheet. Brush generously with bacon fat and season with salt and pepper. Bake until just tender, about 15 minutes.
Return skillet to medium heat and heat 2 tablespoons bacon fat. Add scallions, garlic, paprika, coriander, 1 teaspoon salt, ½ teaspoon pepper, tomatoes, and corn. Cook until tomatoes are jammy, 6 minutes. Stir in cornstarch until no lumps remain, then add half & half and bring to a simmer. Reduce heat and cook until thickened, 3 minutes. Remove from heat and stir in cheddar, shredded chicken, and basil until smooth and melty.
Transfer zucchini boats to a 9”-x-13” baking dish and spoon chowder into zucchini. Bake until zucchini is tender and cheese is melty, 15 to 18 minutes.
Top with bacon before serving.