Take the cream cheese out of the fridge at least an hour prior to starting the recipe or microwave it for 20-30 seconds so it's very soft. Boil a salted pot of water and cook it al dente according to package directions.
Meanwhile, add the oil and sausage slices to a skillet and cook for 4-5 minutes over medium-high heat.
Add the onion and continue sautéing for another few minutes, stirring occasionally, until the sausage has nicely browned and the onions have softened up and lightly browned as well.
Stir in the garlic and cook for about 30 seconds.
Transfer the contents of the skillet to a plate and set it aside.
Reduce the heat to medium. Add the chicken broth, cream cheese (I cut it into smaller pieces first), Italian seasoning, and red pepper flakes to the skillet. Stir it constantly until it's a nice, smooth sauce (this will take a few minutes).
Add the sausage/onions back to the skillet, along with the corn (drain the corn if using canned), and give it a good stir. Let it heat through for a minute or two.
If the sauce has thickened up a bit too much, add a few tablespoons of the hot pasta water prior to draining the pasta.
Toss the drained pasta with the sauce (add the pasta to the skillet) and serve immediately. Season with salt & pepper as needed. I added a bit of fresh parsley for garnish (optional... use if you happen to have some).