Heat a large skillet over medium-high heat and add in the pancetta. Cook until crispy and cooked through, about 7 minutes. Transfer to a paper towel lined plate.

Meanwhile, combine the eggs and parmesan cheese in a bowl and whisk together until not very clumpy. Season with the salt and pepper and set aside.

?Immediately add in the onions to the skillet used to cook the pancetta. Cook until translucent, about 3 minutes. Add the corn, red pepper flakes, and garlic and cook for 3-5 minutes or until corn is bright yellow and fork tender.

Transfer the corn mixture to a bowl using a slotted spoon. Immediately add in the zucchini noodles and toss for 3-5 minutes to heat through, careful not to overcook (consistency should be al dente.)

Remove the pan with the zucchini noodles from heat and slowly pour in the prepared parmesan sauce, stirring constantly, over the noodles. It's important to do this slowly and stir constantly so that the eggs cook while they heat up in the noodles. Use as much sauce as you want until the pasta has enough sauce for your preference.

Stir back in the corn mixture, season generously with pepper and garnish with chives. Divide into bowls and serve.