Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add to the skillet. Cook for 5 minutes on one side, then flip and cook for about 3 minutes on the other side until browned. Remove the sausage from the skillet to a plate, leaving some of the rendered fat in the pan. Reserve any excess fat in a small, heat-proof bowl.

Add the diced red bell pepper to the same skillet and cook over medium heat for about 4 minutes. You may need to add a little of the reserved sausage fat to prevent sticking. Transfer the cooked bell pepper to the plate with the sausage.

Add the sliced zucchini to the skillet and cook over medium heat for about 3 minutes. Again, add reserved sausage fat if needed to prevent sticking. Transfer the cooked zucchini to the plate with the sausage and bell peppers.

While the vegetables are cooking, slice the corn kernels off the cobs of the cooked corn.

Return the cooked sausage, bell pepper, and zucchini to the skillet. Add the corn kernels and any reserved sausage fat. Stir everything together well.

Sprinkle the chili powder over the mixture and stir to combine. Reduce the heat to low and gently reheat everything for 2-3 minutes. Taste and season with salt if desired, though the sausage is often salty enough.

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