Boil generously salted water for farfalletti. Add pasta to water once brought to a boil and cook for 5 minutes, until al dente.
Meanwhile, heat 1 T olive oil in skillet. Once heated, add chopped zucchini and tomatoes. Cook until heated through/soft, approximately 5-7 minutes.
Mix olive oil & red wine vinegar in a separate small bowl, adding salt & pepper. This will be the drizzle for the finished pasta.
When pasta is cooked, run under cold water.
Add to pasta: tomatoes, zucchini, corn, olive oil/vinegar drizzle. Stir in mozzarella and basil last.