In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the diced zucchinis and corn kernels to the pot, stirring to combine. Cook for about 5 minutes, allowing the vegetables to soften slightly.

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.

Stir in the heavy cream, dried thyme, smoked paprika, salt, and pepper. Simmer for another 5 minutes, allowing the flavors to meld.

Use an immersion blender to puree the chowder to your desired consistency, or transfer half of it to a blender and blend until smooth, then return it to the pot.

Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.