Roast poblano peppers in the oven or on a gas stovetop. Put in a bowl, cover for 15 minutes, then peel the exterior of the poblanos. Remove the seeds and stem and dice the poblano peppers and set aside.
In a large skillet, brown chicken sausages and cook garlic and onions until soft and tender, about 5-7 minutes.
Add corn, orzo, and poblano peppers to skillet, stir to incorporate then add the chicken stock. Bring to a boil and cover, stirring frequently until all liquid is absorbed (add more if needed) and pasta is cooked through. Add smoked paprika and season with salt and pepper, to taste.
Remove from heat and add in fresh basil leaves and stir to incorporate. Serve and enjoy!
Adding freshly grated parmesan cheese would be an excellent addition to this to make it extra creamy and delicious!