Cook pasta according to package directions, adding carrot, zucchini, and corn to the water with pasta; drain. Return pasta and vegetables to saucepan; add chicken. (If the chicken has been refrigerated, place it in a colander. Pour pasta, vegetables, and cooking liquid over chicken to warm it; drain and return to saucepan.)
Meanwhile, in a medium saucepan, stir together broth, cornstarch, lemon peel, and basil. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream and mustard. Pour over pasta mixture, tossing gently to coat. Sprinkle with cheese. Serve immediately. Makes 6 servings.