Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the Italian sausage and begin breaking it into small crumbles as it cooks until browned and caramelized, about 7-8 minutes.

Add the diced zucchini, red bell pepper, and red onion to the skillet. Stir to combine and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Stir in the minced garlic, chili powder, and cumin. Cook for one minute, stirring constantly, until fragrant.

Add the well-rinsed black beans and drained corn to the skillet. Stir thoroughly and cook for 2-3 minutes until heated through. Season with salt and black pepper to taste.

Serve warm in bowls with optional toppings such as shredded cheese, sliced avocado, fresh cilantro, or sour cream.