Cut kernels from corn cobs; set kernels aside. 

Melt butter in a 10-inch ovenproof skillet over medium. Add onion, jalapeños, garlic, and reserved corn kernels; cook, stirring occasionally, until onion is softened, 6 to 8 minutes. Transfer 1/3 cup onion mixture to a small bowl; set aside.

Stir broken noodles, buttermilk, milk, cream, 1/2 cup chicken bouillion, black pepper, 2 tablespoons mixed herbs, 1 1/2 teaspoons salt, and green chilies into remaining onion mixture in skillet; bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally and ensuring noodles remain submerged, until noodles are tender, 15 to 20 minutes.

Preheat convection oven or air fryer to 425. Roast cherub tomatoes in a shallow pan lined with parchment. Drizzle with a little olive oil and sprinkle with coarse salt, leaving room between the tomatoes. Bake about 15 minutes until they are slightly golden on the bottom. Flip and continue baking about 10 minutes more or until they have collapsed and are charred in spots.

Meanwhile, preheat oven to broil with rack 6 inches from heat. Stir together ricotta, Parmesan, lemon zest, remaining 2 tablespoons mixed herbs, and remaining 1/2 teaspoon salt in a medium bowl until combined.

Dollop ricotta mixture evenly over skillet; sprinkle evenly with torn mozzarella, reserved onion mixture and roasted tomatoes.  Broil until cheese is melted and lightly browned, 5 to 6 minutes. Garnish with additional herbs, black pepper and roasted tomatoes.