Place sausage in a large covered frying pan/skillet.

Add water until it reaches halfway up the sides of the sausage.

Bring to a boil, then cover and reduce to a simmer.

Cook sausage until done, approximately 30 to 45 minutes, depending on thickness.

Monitor water level and add as needed to prevent burning.

Dice the cooked sausage and set aside.

Cook penne pasta according to package directions until desired tenderness is reached.

Drain and place cooked pasta in a very large bowl.

Toss pasta with the diced sausage.

In the same large frying pan/skillet, add about 1/4 cup of oil.

Fry the corn, pumpkin, and bell peppers until just tender, avoiding overcooking to preserve their bright colors.

Add minced garlic during the last few minutes of frying, being careful not to burn it.

Season vegetables with salt to taste.

Reduce heat to low, then add evaporated milk and shredded Asiago cheese to the vegetables.

Cook, stirring constantly, until the Asiago cheese is melted and smooth.

If reserved, add any grease from cooking the sausage for extra flavor and color.

Pour the cheese and vegetable mixture over the pasta and sausage mixture.

Toss to coat well.

Serve immediately while warm.