Bring large pot of salted water to rolling boil. Prep vegetables while water heats: halve and slice zucchini, cut corn from cob, halve cherry tomatoes, mince garlic, julienne basil. Grate Parmesan if needed.

Once water boils, add cheese tortellini. Cook according to package directions, usually 2 to 4 minutes. Test at 2 minutes for doneness. Reserve 1/2 cup pasta cooking water before draining.

While pasta cooks, heat olive oil and butter in large deep skillet over medium-high heat. Once butter melts and foams, add sliced zucchini and corn kernels. Let cook undisturbed for 2 minutes, then stir and continue cooking 3 more minutes until zucchini is tender-crisp with golden edges and corn has caramelized spots.

Reduce heat to medium. Add halved cherry tomatoes and minced garlic. Stir and cook 1 to 2 minutes until tomatoes just begin to soften and garlic is fragrant.

Add drained tortellini to skillet with vegetables. Toss gently to coat pasta in garlic-butter mixture. If mixture seems dry, add reserved pasta water a tablespoon at a time to create silky coating.

Remove from heat. Add julienned basil and grated Parmesan. Toss gently to combine. Residual heat will wilt basil and melt Parmesan. Taste and season with salt and black pepper.

Serve immediately in warm bowls. Offer additional Parmesan, red pepper flakes, and olive oil on the side.