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Preheat oven to broil. Place the corn in an even layer on a prepared rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper, and broil for 8 minutes, or until the corn is charred.
In a large skillet, heat 1 tablespoon of olive oil. Add the sliced sausage to the pan in an even layer. Sear both sides (about 3 minutes a side).
Add the roasted corn and the cooked gnocchi, and the reserved cooking water to the pan. Mix well and remove from heat.
Add the butter, ¼ cup parmesan, the juice from one lemon, and the diced jalapeno. (You can reserve a bit of parmesan and jalapeno for individual servings.) Stir to combine.