Cut the zucchini into quarters lengthwise. Then slice the quarters, resulting in quarter rounds. Cut the corn kernels off of the cob, and, in a non-stick skillet over medium-high heat, melt the butter. Add the zucchini and corn and sauté until crisp-tender. Then, stir in the lemon pepper and set aside.
Cut the pepper into quarters from top to bottom. Remove the stem and seeds. Then, prepare the grill for medium direct heat.
Place the peppers skin side up on the hot grill rack. Cover the grill and cook them for 3–4 minutes. Then, remove them to a plate.
Stir the Treasure Cave® Crumbled Gorgonzola Cheese into the zucchini mixture, and divide it evenly into the red pepper “boats.” Return them to the grill for 3–4 minutes more, or until slightly charred and the cheese is melty. Sprinkle with additional Treasure Cave® Crumbled Gorgonzola Cheese, if desired.