Heat 1 tablespoon of the oil in a heavy large nonstick skillet over medium heat. Add the sausage cubes and sauté until beginning to brown, stirring frequently, about 6 minutes. Transfer the sausage to a plate.

Add the remaining 1 tablespoons oil to the skillet, then the bell peppers and onion. Sprinkle with salt and pepper and sauté until the onion is translucent, about 8 minutes. Add the lima beans and cook until beginning to soften, stirring occasionally, about 5 minutes. Add the corn, broth, cream, cayenne, and sausages with any juices on the plate. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium and simmer until the corn and beans are cooked through, stirring occasionally, about 10 minutes.

Stir the marjoram into the succotash. Taste and adjust the seasonings. Serve hot or at warm room temperature. (Can be made ahead. Cool slightly, cover and refrigerate. Reheat in a microwave before serving if desired.)