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Preheat oven to broil. Place the frozen corn on a rimmed baking sheet, and drizzle with 1 Tbs. oil. Season with salt and pepper, and toss to coat with your fingers. Broil for 8-10 minutes, checking on the corn to make sure it doesn’t burn. You want a bit of browning all over.
Heat the other Tbs. of oil in large soup pot. Add the chicken sausage and brown on both sides. Remove from the pot. Add the onions, carrots, garlic, onion powder, dried thyme, and a large pinch of salt. (And a little more oil if needed) Sauté until the veggies start to soften, about five minutes. Add the seared chicken sausages, diced tomatoes and chicken stock; let simmer for 20 minutes on medium. Finally, add the broiled corn, chopped collard greens and gnocchi. Let it simmer another five or so minutes, until the gnocchi softens and the collards pop in color. Squeeze in the juice from the lemon. Season with salt and pepper, to taste. GAH.
Ladle and serve! Garnish with a drizzle of olive oil, parmesan shavings, and parsley leaves. And more lemon wedges! Always always always.
Serves 4-6.