Slice the kielbasa sausage into ½-inch coins and sear in a skillet over medium heat for 5-7 minutes until golden brown. Remove and set aside.

In the same skillet, add water and bring to a boil. Cook gemelli pasta according to package directions (about 8-10 minutes). Drain and return to skillet.

Lower the heat, add cream cheese to pasta, stir in milk, and cook while stirring for 2-3 minutes until creamy.

Sprinkle in garlic powder, salt, and pepper; stir for another 1-2 minutes.

Add cooked kielbasa and sweet corn, mixing gently for 2-3 minutes until heated through.

Stir in shredded cheddar cheese over low heat until melted.

Remove from heat, garnish with parsley, and serve warm straight from the skillet.