Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium heat for about 2 minutes until it shimmers.

Slice the pre-cooked sausage and add it to the skillet, cooking for about 8 minutes until nicely browned.

Add diced red bell peppers to the skillet and cook for about 4 minutes until softened.

Slice the zucchini and add it to the skillet, sautéing for about 3 minutes until tender.

Slice corn off the cob or use frozen corn, mix it into the skillet along with the sausage, and heat for an additional 2-3 minutes.

Lower the heat and add ½ teaspoon of chili powder, stirring well, then top with freshly chopped cilantro.