Set a large 3- or 4-quart Dutch oven or other sturdy soup pot, over medium heat. Add the olive oil, and when hot, add the onions. Cook until onions are translucent, about 5 minutes. Folkd in the jalapeño, cumin, red pepper flakes, and sea salt. Cook 2 minutes. Next fold in the potatoes and cook 4 minutes. Finally, fold in the corn and zucchini, add the vegetable broth, and bring it all to a lively simmer. Turn heat to medium-low and cook 10 - 15 minutes longer, or until potatoes are tender. As they cook, taste broth and vegetables and add salt as needed.