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.