Begin by slicing the kielbasa into 1/2-inch coins. Heat a large skillet over medium heat and add the sliced kielbasa, searing them for about 4–5 minutes until they become browned and slightly crispy. Once cooked, remove the kielbasa from the skillet and set it aside, leaving the flavorful drippings in the pan.

In the same skillet, bring 4-5 cups of water to a boil. Add the gemelli pasta and cook according to package instructions, about 8-10 minutes, until it's al dente. Once the pasta is cooked, drain it and return it to the skillet.

Lower the heat to medium-low, then add cream cheese and about 1 cup of milk directly into the skillet with the pasta. Stir continuously for about 3–4 minutes until the cream cheese has melted and everything combines into a smooth, velvety sauce.

To enhance the flavors, sprinkle in 1 teaspoon of garlic powder, along with salt and pepper to taste. Continue to stir over low heat for another 2 minutes.

Add the seared kielbasa coins along with 1 cup of sweet corn kernels and 1 cup of shredded cheddar cheese into the skillet. Gently fold them into the pasta and sauce mixture, cooking over medium heat until everything is heated through and the cheese is melted, about 3-4 minutes.

Remove the skillet from the heat. Sprinkle fresh parsley on top. Serve your Summer Kielbasa Pasta directly from the skillet.