Slice the kielbasa sausage into approximately ½-inch coins. In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced kielbasa and cook for about 5–7 minutes until golden brown and slightly crispy. Remove and set aside.

In the same skillet, add a generous amount of water and bring it to a boil. Add the gemelli pasta and cook according to package instructions (about 8–10 minutes) until al dente. Drain the pasta and return to the skillet, capturing any flavorful bits left behind from the kielbasa.

Lower the heat to medium-low, add the cream cheese and milk to the warm pasta. Stir continuously for about 3–5 minutes until smooth and creamy.

Sprinkle in garlic powder, salt, and pepper to taste. Stir well for another minute to ensure spices are evenly distributed.

Add the seared kielbasa coins and sweet corn to the creamy pasta. Stir gently for about 3–4 minutes until well-combined and heated through.

Remove from heat, sprinkle in shredded cheddar cheese, and stir until it melts. Garnish with freshly chopped parsley and serve warm.