Cook pasta to al dente, according to package directions; drain and set aside.
Meanwhile, chop zucchini into bite-sized pieces, slice carrots 1/2-inch-thick and halve the cherry tomatoes. Mince the garlic and set aside separately.
Heat oil in a large skillet over medium. Add garlic; cook and stir for 1 minute. Add all veggies, including corn; cook 5-6 minutes or longer if you desire softer veggies.
Add pasta to veggies. Stir in Parmesan, pepper and chopped basil. Serve with orange wedges on the side.