Bring a large pot of well salted water to a boil. Cook the pasta according to the package directions until just al dente, usually 9 to 11 minutes for rigatoni. Before you drain it, scoop out about 1 cup of the starchy pasta water and set it aside in a liquid measuring cup. Drain the pasta and set it aside.

While the pasta cooks, heat the olive oil in a large deep skillet over medium high heat. Once the oil shimmers, add the zucchini in a single layer. Let it cook undisturbed for 2 to 3 minutes so it picks up a little color on the bottom, then stir and cook another 2 minutes. The zucchini should be tender with some golden edges, not mushy. Transfer it to a plate and set aside.

Reduce the heat to medium and add the corn kernels to the same skillet. Cook for 2 minutes, stirring once or twice, until the corn is heated through and just starting to get a bit of color. Add the garlic, smoked paprika, onion powder, red pepper flakes if using, salt, and black pepper. Stir constantly for about 30 seconds until the garlic is fragrant. Do not let the garlic brown or it will taste bitter.

Pour in the heavy cream and vegetable broth. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it cook for 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Taste and adjust salt if needed.

Add the drained pasta and the reserved zucchini back into the skillet. Toss everything together over medium low heat. Pour in about 1/4 cup of the reserved pasta water and toss again. The starchy water helps the cream sauce coat every piece of pasta evenly. If the sauce looks too thick, add another splash of pasta water and toss once more.

Remove the skillet from the heat and stir in the grated parmesan. The cheese will melt right into the sauce and add a little salty depth. Taste one more time and adjust seasoning as you like. Divide into bowls, scatter fresh basil or parsley on top, and add extra parmesan at the table.