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Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the chicken sausage and cook for 3-4 minutes each side until golden brown and crispy. Set aside.
In the same pan, add another tablespoon of olive oil and increase the heat to medium high. Add the onion, zucchini, bell pepper, Italian seasoning, kosher salt and pepper. Cook, stirring every minute or two, until the veggies have softened, about 10 minutes. Add the corn for the last 2 minutes.
While the veggies are cooking, make the creamy pesto sauce. In a small bowl, combine the sour cream, mayonnaise, and pesto. Add 1-2 tablespoons of water to thin out if desired.
Add the browned sausage back in the skillet and stir to combine. Season to taste with salt and pepper.
Serve over white rice with a drizzle of creamy pesto sauce and fresh basil if desired.