Heat the olive oil in a cast-iron skillet over medium heat.

Cut the cooked sausage into slices, then add them to the heated skillet.

Sauté the sausage for about 5 minutes on one side. Flip the slices, and cook for an additional 3 minutes on the other side.

Once done, transfer the sausage to a large plate, leaving some oil in the skillet for the veggies. Reserve any extra oil in a small, heat-proof bowl.

In the same skillet, add the chopped red bell pepper. Sauté on medium heat for about 4 minutes, stirring occasionally.

If needed, add a bit of the reserved oil to keep the veggies from sticking. Transfer the bell pepper to the plate with the sausage.

Using the same skillet, cook the sliced zucchini for around 3 minutes, stirring occasionally to ensure even cooking.

Slice the corn kernels off the cob using a knife.

Combine the cooked sausage, bell pepper, zucchini, and corn kernels back into the skillet.

Mix everything well, adding the reserved sausage oil as needed to enhance the flavor.

Sprinkle in the chili powder, and stir to combine.

Reheat the mixture over low heat until everything is warmed through.

Remove from heat and top with freshly chopped cilantro.

Enjoy this flavorful, easy, and quick one-pan meal!