Preheat oven broiler to high.
In a large, oven-safe and non-stick skillet over medium heat, add the chopped bacon and cook, stirring occasionally, until the bacon is crisp.
Using a slotted spoon, remove the cooked bacon to a paper towel-lined plate. Drain all but one tablespoon of the bacon fat from the pan and return the pan to medium-high heat.
Add the zucchini, corn and tomatoes. Stir and cook the vegetables for about five minutes.
Add the pesto and stir to combine.
Add the chicken broth and bring to a boil.
Add the tortellini and cook, stirring often, for about 5 minutes.
Sprinkle the cooked bacon and shredded mozzarella cheese on top of the cooked vegetables and tortellini.
Put the pan under the broil and broil for a few minutes to brown the cheese.
Serve immediately.