Heat your oven to 425 degrees.
Bring a large pot of water to a boil. This will take 8 - 10 minutes. Once boiling add a very generous pinch of salt and cook the orzo to al dente.
In a medium-sized cast-iron skillet or sheet tray, toss your tomatoes with 1 tsp olive oil and the garlic, and 1/2 tsp salt and pepper. Roast in the oven for 15 - 20 minutes, until the tomatoes start to release their juices.
While your tomatoes are roasting, heat the remaining olive oil, garlic, and 2 tbsp butter in a heavy-bottomed, deep pot (like a dutch oven). Add the corn and cook until bright yellow and slightly crisp on the edges. Season 1/2 tsp salt and pepper. This process will take about 10 minutes.
Now, add in the zucchini with an additional pinch of salt and pepper. Let the zucchini cook for about 3 minutes just until it starts to soften (you do not want mushy zucchini).
Add in the white wine, remaining butter, herbs, crushed red pepper, and lemon zest. Season with a pinch each of salt and pepper and bring up to a bubble. While the sauce is bubbling, remove the tomatoes from the oven, adding them (plus their juices) to the pot. Allow this to combine and reduce for 5 - 8 minutes, stirring occasionally.
Add the al-dente orzo to the sauce with the creamer and parmesan cheese (if you are using it). Stir to combine. Reduce the heat to medium-low and allow the sauce to thicken for 5 - 8 minutes. Taste and season accordingly with salt and pepper.
Once thickened and ready to serve, garnish with the remaining herbs and lemon wedges.