1. Adjust oven rack to middle position; heat oven to 375°F. Cook sausage in Dutch oven over medium heat until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate; set aside. Add onion and pepper and cook, stirring occasionally, until well-browned, 12 to 14 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add chicken broth and water; cover and bring to boil. Remove pan from heat, stir in rice and salt. Cover pot with lid and bake rice until tender, 65 to 70 minutes.

3. Remove pot from oven and uncover. Fluff rice with dinner fork, stir in corn and reserved sausage, then replace lid. Let rice stand 5 minutes. Stir in basil and black pepper; serve, passing lemon wedges separately.

Serves 4 to 6