Bring large pot of salted water to boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add corn, zucchini, as much jalapeño as you'd like, and garlic and cook until softened, 4 to 5 minutes. Add tomatoes and a pinch of salt and pepper and cook until tomatoes have softened, 4 to 5 minutes. (TIP: Place a lid over the corn to keep kernels from popping out of the skillet.)

Add pasta to boiling water and cook until al dente, 7 to 10 minutes. Reserve ¾ cup pasta water and drain pasta. Off heat, return cooked pasta to pot and add reserved pasta water, parsley, and herb garlic cheese. Stir to combine and season to taste with salt and pepper.

Divide summer penne Alfredo between bowls. Top with sweet corn and burst tomatoes. Buon appetito!

For 4-serving meal, double all ingredients except for pasta water in step 2; reserve 1½ cups pasta water but add just 1¼ cups pasta water back to pot. If sauce is too dry, add more pasta water, 1 tbsp at a time. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.