Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.
Combine the corn kernels, zucchini, jalapeno and cilantro in a large bowl. Toss with the lime dressing until combined. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours and up to 1 day before serving. Transfer to a serving bowl and serve with the chicharron alongside for dipping.
To roast the corn, rub with vegetable oil and place on a rimmed baking sheet. Broil, turning occasionally, until well charred all over, 20 to 25 minutes. Cool.