Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Slice sausage into coins and add them to the skillet. Cook for about 5 minutes until browned, then flip and cook for an additional 3 minutes. Remove from skillet and set aside.

In the same skillet, add one diced red bell pepper. Sauté for about 4 minutes until slightly softened. Remove and set aside.

Slice one medium zucchini into half-moons and add to the skillet. Cook for approximately 3 minutes until tender but still crisp. Remove from skillet and set aside.

Slice kernels off fresh corn on the cob for about 1 cup of corn. Add to the skillet.

Return cooked sausage, sautéed bell pepper, and zucchini back to the skillet. Add prepared corn and 1 teaspoon of chili powder. Mix everything together over low heat for about 2 minutes.

Garnish with fresh cilantro. Serve warm.