Slice the kielbasa into ½-inch coins and heat a large skillet over medium heat. Add the sliced kielbasa to the skillet and cook for about 5-7 minutes, or until golden brown. Remove from skillet, leaving drippings in the pan.

In the same skillet, bring a pot of water to a boil. Add gemelli pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and return pasta to skillet.

Reduce heat to low and add cream cheese and milk to the cooked pasta. Stir frequently for about 2-3 minutes until the cream cheese melts and the sauce becomes smooth.

Season the sauce with garlic powder, salt, and pepper to taste. Stir well for about a minute.

Add the kielbasa, sweet corn, and cheddar cheese to the pasta. Stir gently for 3-4 minutes until cheese melts and ingredients heat through.

Remove skillet from heat and sprinkle with fresh parsley before serving.