Slice the sausage into 1/4 inch rounds. Heat olive oil in a large skillet over medium-high heat.

Add sausage to the skillet and cook until browned on both sides (about 3-5 minutes). Remove sausage from pan and set aside, leaving the rendered fat in the pan.

Add diced onion to the skillet and sauté in the sausage fat for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

Stir in the uncooked rice and Cajun seasoning. Toast the rice, stirring constantly, for about 1-2 minutes.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a boil.

Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let sit covered for 5 minutes. Then fluff rice with a fork.

Gently fold in the cooked sausage, black beans, and corn. The residual heat will warm the beans and corn through.

Garnish with fresh cilantro and serve with lime wedges.