In a Dutch oven, bring water to a boil. Add the noodles, carrots and zucchini. Cook 7-8 minutes or until the noodles and vegetables are tender.
Meanwhile, in a large skillet, combine the cream, milk, and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Stir in ham and corn; until heated through.
Drain noodle mixture; stir into ham mixture. Sprinkle with cheese; toss to coat.