Cook pasta in boiling salted water according to package directions; drain.
Transfer to a large serving bowl, set aside, and keep warm.
Cook sausage in a large nonstick skillet 5 minutes or until browned. Stir in broth and corn. Bring to a boil; reduce heat and simmer 5 minutes or until corn is crisp-tender.
Stir in shrimp; cover and cook 2 to 4 minutes or until shrimp are done.
Remove from heat and stir in green onions. Toss shrimp mixture and pasta to combine.
The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "Kielbasa sausage dominates the flavors in this recipe. A good match is Voss Vineyards Shiraz Napa Valley ($20). The Californian Syrah is opulent with notes of plum and licorice that marry well with Polish sausage."
