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Preheat oven to 425. Place the sliced okra on a baking sheet and drizzle with oil. Season with a pinch of salt and pepper and roast for 20-25 minutes, until brown and crispy. Remove from the oven and set aside.
Heat a large skillet over medium high, and add the sliced sausages. Sear on one side, flip and sear on the other, until you get a nice char on both sides. Remove from the pan and set aside. Add the corn and green bell pepper to the pan, along with the Cajun seasoning. You should have enough sausage oil to sauté with, but add a little oil if needed. Sauté until the veggies are tender. Add the sausage back to the pan, along with the milk. Simmer for a few.
In the meantime, bring a pot of salted water to a boil. Cook the orzo for a few minutes, until slightly tender. Transfer the orzo to the veggie/sausage skillet to finish cooking, until the pasta is al dente. Off the heat, add the ¼ cup parmesan cheese. Stir to combine.
Squeeze in some lemon juice to wake it up. Maybe a pinch of salt and pepper? Yes.
Top the whole dish with the roasted okra, garnish with more cheese and parsley.
Serves 4.