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Cut kernels from corn cobs; set kernels aside. Working with 1 cob at a time, place cob over a medium bowl, and scrape cob with the back of a knife to release as much corn milk as possible. Repeat with remaining cobs to yield about ¼ cup corn milk. Set corn milk aside. Discard cobs.
Melt butter in a 12-inch ovenproof skillet over medium. Add onion, jalapeños, garlic, and reserved corn kernels; cook, stirring occasionally, until onion is softened, 6 to 8 minutes. Transfer ⅓ cup onion mixture to a small bowl; set aside.
Stir broken noodles, milk, ½ cup water, black pepper, 2 tablespoons mixed herbs, 1 ½ teaspoons salt, and reserved corn milk into remaining onion mixture in skillet; bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally and ensuring noodles remain submerged, until noodles are tender, 15 to 20 minutes.
Meanwhile, preheat oven to broil with rack 6 inches from heat. Stir together ricotta, Parmesan, lemon zest, remaining 2 tablespoons mixed herbs, and remaining ½ teaspoon salt in a medium bowl until combined.
Dollop ricotta mixture evenly over skillet; sprinkle evenly with torn mozzarella and reserved onion mixture. Broil until cheese is melted and lightly browned, 5 to 6 minutes. Garnish with additional herbs and black pepper.