Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat until shimmering.

Slice the sausage into coin-shaped pieces, add them to the hot skillet, and sauté for about 5 minutes until golden-brown. Flip and cook for another 3 minutes. Remove and set aside.

In the same skillet, add the diced red bell pepper and cook for approximately 4 minutes until softened.

Add sliced zucchini to the skillet with the reserved oil and cook for about 3 minutes until tender yet still slightly crisp.

Slice corn kernels off the cobs to yield about 2 cups. Add to the skillet.

Combine the cooked sausage, sautéed peppers, and corn in the skillet with ½ teaspoon of chili powder.

Lower heat and allow to reheat on low for 2-3 minutes, stirring gently.

Remove from heat and top with chopped fresh cilantro before serving.