Begin by heating a cast-iron skillet over medium heat. Add a generous drizzle of olive oil to the pan, warming for 1-2 minutes until it shimmers.

Slice your pre-cooked sausage into rounds. Once the oil is ready, add the sausage to the skillet. Cook for about 5 minutes until nicely browned, then flip and cook for another 3 minutes.

Add diced red bell peppers to the skillet. Sauté for about 4 minutes until slightly tender and vibrant, then transfer to the plate with the sausage.

In the same skillet, toss in sliced zucchini. Cook for about 3 minutes, flipping often until tender yet firm.

Slice the corn kernels and add to the skillet along with the reserved sausage and sautéed bell peppers. Stir gently to combine.

Sprinkle in chili powder and stir thoroughly, adjusting based on heat preference. Lower the heat and let it warm for another 2-3 minutes.

Remove from heat and serve topped with freshly chopped cilantro.