• Preheat the oven to 425 degrees Fahrenheit. Grab a sheet pan and set it aside.

For the corn ribs:

• First, make the corn ribs. In a medium bowl, mix the softened butter, ancho Chile powder, salt, and a squeeze of lemon juice.
• Remove the husk from the corn cobs. Cut the ends off of the corn cobs. Cut them in half horizontally. Place the flat edge of the corn on the cutting board and cut down the center. Place the flat side down again and cut in half vertically. You should have 16 corn ribs.
• Use your hands to slather some butter on each corn rib. Place the corn ribs on the left side of the sheet pan. You can place them close together.

For the sheet pan dinner:

• Slice the chicken sausage into ½-inch thick slices. Cut the red potatoes into ½-inch chunks. They should be small so they fully cook.
• Cut the small head of broccoli into florets. If the head of broccoli is very large, only use half the florets. Cut the bell pepper into slices.
• In a large bowl, toss the broccoli florets, bell pepper slices, and potato chunks with the olive oil, kosher salt, onion powder, garlic powder, oregano, and freshly cracked pepper.
• Arrange the chicken sausage slices in the middle of the sheet pan, next to the corn ribs. Spread the veggies on the right side of the sheet pan.
• Place the sheet pan in the oven and cook for 25 minutes. Remove the pan from the oven and carefully stir the chicken sausage and the veggies. Cook 10 to 15 more minutes, until the potatoes are cooked through.