In a medium bowl, combine olive oil, balsamic vinegar, garlic, lemon zest and juice, basil, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Add the zucchini, cherry tomatoes, and corn and toss to combine.
Toast pine nuts in a small frying pan over medium heat, stirring regularly, until golden, about 3 minutes. Set aside.
Meanwhile, heat 1 tbsp of oil in a large skillet over medium heat. Add the corn and a dash of salt, tossing occasionally, until the corn is tender, 2 to 4 minutes.
Cook the pasta according to package directions. Reserve 1 cup of cooking water, strain and return to pot.
Add crumbled goat cheese to pasta and 1/2 cup of reserved cooking water. Over low heat, toss to combine until cheese is melted into a glossy sauce, adding more cooking water, as needed, to loosen the sauce.
Add marinated veggies, with any remaining marinade, and pine nuts to pasta, toss to combine.
Divide into bowls and top with a dusting of fresh Pecorino. Serve and enjoy!