Heat olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.

In the same skillet, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, until softened. Add the minced garlic and jalapeño and cook for 1 more minute until fragrant.

Stir in the corn kernels and Cajun seasoning. Cook for 3-4 minutes, stirring occasionally, allowing the corn to absorb the flavors.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5-6 minutes, or until the liquid has reduced by about half.

Reduce heat to medium-low and stir in the heavy cream and the cooked sausage. Simmer for 2-3 minutes until the sauce has slightly thickened. Season with salt and pepper to taste. Garnish with fresh parsley before serving.