Start by heating 2 tablespoons of olive oil in a 12-inch cast-iron skillet over medium heat. Once the oil glistens, add the sliced cooked sausage to the pan. Sauté for about 8 minutes until golden brown.

In the same skillet, add the diced red bell pepper and sauté on medium-high heat for about 4 minutes, stirring frequently until tender and slightly colored.

Add the sliced zucchini to the skillet and cook for approximately 3 minutes, gently stirring. Ensure the zucchini remains firm.

Return the sausage and bell peppers to the skillet, followed by the corn and 1 teaspoon of chili powder. Mix gently and heat for an additional 2-3 minutes.

Remove from heat and sprinkle chopped cilantro on top if desired. Serve hot or store in an airtight container for meal prep.