In a cast-iron skillet, heat 1 tablespoon of olive oil over medium heat until shimmering.

Slice the cooked sausage into coins and add them to the skillet. Cook undisturbed for about 5 minutes, then flip and cook for an additional 3 minutes. Remove from skillet and set aside.

Using the oil rendered from the sausage, add diced red bell pepper and sauté for about 4 minutes. Transfer the cooked peppers to the plate with the sausage.

In the now-empty skillet, add sliced zucchini and cook for 3 minutes until tender. Use reserved oil if necessary.

Slice corn kernels off the cob with a knife to prepare for cooking.

Return the cooked sausage, bell pepper, and zucchini to the skillet, add fresh corn kernels, and drizzle any reserved oil. Season with chili powder and stir well to combine.

Reheat everything on low for a few minutes to merge the flavors.

Remove from heat and sprinkle the dish with chopped cilantro.