Cook the Pasta:
Boil a salted pot of water and cook the pasta al dente according to package directions.

Sauté the Sausage and Vegetables:
Meanwhile, add the olive oil and sliced sausage to a skillet and cook for 4-5 minutes over medium-high heat until browned. Add the chopped onion and continue sautéing for another 2-3 minutes, stirring occasionally, until the onions have softened and lightly browned. Stir in the minced garlic and cook for about 30 seconds.

Prepare the Sauce:
Transfer the sausage and onion mixture to a plate and set it aside. In the same skillet, reduce the heat to medium. Add the chicken broth, softened cream cheese (cut into smaller pieces), Italian seasoning, and red pepper flakes to the skillet. Stir constantly until the mixture becomes a smooth sauce.

Combine and Heat Through:
Return the sausage and onion mixture to the skillet, along with the corn (drain if using canned). Stir to combine and heat through for a minute or two.

Toss with Pasta:
Drain the cooked pasta, reserving a few tablespoons of the pasta water. Add the pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.