In a small bowl, toss shrimp with the pepper flakes, salt and pepper. Set aside.
In a large nonstick frying pan, heat oil over medium heat. Add shrimp, and cook, for 2 minutes. Add garlic and flip shrimp and cook for 2 to 3 minutes more until shrimp are plump, opaque, and just cooked through. Remove shrimp from pan with tongs leaving garlic in the pan. Set shrimp aside.
Add tomatoes, passata, jalapeño, rosemary, capers, and olives to pan. Reduce heat and simmer, covered, for 10 minutes. Add the corn stir to combine, cover, and cook for 5 minutes more. Add the shrimp into the sauce and toss to combine. Simmer until the shrimp are heated through, about 1 minute.
Divide the sauce and shrimp into two bowls and finish with lemon zest.
Serve with pepper flakes and hot chilies.