Salt some boiling water and cook linguine to al dente according to package instructions.*Note* To get a true al dente you may need to cook a minute or 2 less than what the package says.
Reserve about 1 cup of pasta cooking water, drain pasta and set aside.
While the pasta is cooking, heat a nonstick pan over medium high heat and cook chopped bacon until crispy.
Using a slotted spoon remove bacon to a plate and set aside.
Add onions to the skillet and sautee in the bacon fat for about 3-4 minutes over medium heat until soft.
Add sliced garlic and red pepper flakes and cook for about 30 seconds until fragrant.
Add zucchini and continue to cook on medium for around 2 minutes.
Add corn and cook for 1 minute more.
Pour cream into the skillet and stir continuously until it comes to a boil.
Turn heat down to low and add in parmesan cheese and salt. Cook for about 1 minute and add in cilantro.
Add cooked pasta to the pan and toss to coat in the sauce, adding a few splashes of pasta water to bring the dish together. *Note* You may not need the entire cup of pasta water. Start with about 1/4th cup and add more as needed.
Cook the pasta for another minute or 2 over low heat until pasta is well coated. Remove from the heat and cover while you cook the scallops.