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Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving ½ cup cooking water.
Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the corn and zucchini and cook, without stirring, until the vegetables begin to turn golden brown, 5 to 7 minutes. Reduce the heat to medium and stir in the garlic, black pepper, red pepper flakes, and 1 teaspoon salt. Cook until fragrant, about 1 minute.
Add the chicken broth to the skillet and cook for 1 minute, scraping the bottom of the pan with a wooden spoon. Reduce the heat to low and stir in the parmesan, garlic-and-herb cheese, lemon zest, and lemon juice.
Fold in the pasta and chives, loosening the sauce with a few splashes of the reserved cooking water if necessary. Serve topped with more parmesan, red pepper flakes, and chives.