Heat olive oil in a large 12-inch heavy-bottomed skillet or cast iron pan over medium-high heat. Add sliced smoked sausage rounds in a single layer and sear for 4 to 5 minutes, turning once, until deeply golden brown and caramelized around the edges. Transfer sausage to a plate and set aside, leaving the rendered seasoned oil in the pan.

Lower heat to medium. Add the diced onion, red bell pepper, and green bell pepper to the skillet with a pinch of salt. Sauté for 4 minutes until vegetables soften and begin to turn translucent, scraping up any browned bits from the sausage fond. Stir in the minced garlic and cook for 45 seconds until fragrant.

Add rinsed rice to the pan along with Cajun seasoning, smoked paprika, and dried oregano. Stir continuously for 1 to 2 minutes to toast the rice grains in the seasoned aromatic oil until lightly translucent and fragrant.

Pour in chicken bone broth and stir well, scraping the skillet floor clean. Return seared sausage slices and add sweet corn. Bring liquid to a vigorous boil, then immediately reduce heat to low. Cover the skillet tightly with a lid and simmer undisturbed for 15 to 17 minutes, until the rice is tender and liquid is absorbed.

Remove lid and gently fluff rice with a fork. Pour in heavy cream and sprinkle shredded cheese (if using). Gently fold through until velvety and melted into the saucy rice.

Top generously with sliced scallions, chopped fresh parsley, and freshly cracked black pepper. Serve warm straight from the skillet!