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Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta.
Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet.
Add butter to skillet, scraping up browned bits with a wooden spoon. Add chiles and cook, stirring occasionally, 1 minute.
Add corn and continue cooking until corn turns a deeper yellow and chiles are softened, about 2 minutes.
Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta.
Season with salt and pepper, and serve with sour cream and cilantro.