In a large skillet, heat the olive oil over medium heat. Add the sliced Andouille sausage and summer sausage. Cook for about 5-7 minutes until browned and heated through.

Add the diced onion and bell peppers to the skillet. Sauté for another 5 minutes until the vegetables are softened.

Stir in the minced garlic, smoked paprika, oregano, black pepper, and salt. Cook for an additional 1-2 minutes until fragrant.

Add the corn and cherry tomatoes to the skillet. Cook for another 3-5 minutes until the tomatoes are softened and the corn is heated through.

Remove from heat and garnish with fresh parsley before serving.