In a large skillet, cook bacon over medium heat until nice and crisp, around 10 minutes. Remove bacon from pan, and let rest on a folded paper towel.
Add butter to the bacon drippings. Heat over medium until the butter is melted. Add the peppers, onions, zucchini to the hot pan. Cook, stirring occasionally, around 5 minutes. All the vegetables should be diced to approximately the same size as the corn kernels.
Add the garlic and corn to the vegetable mixture and cook an additional 5 minutes.
Add the black pepper, cayenne pepper and bacon to the pan, stir until evenly distributed. Serve warm.
