Preheat oven at 400 F.
Spread all the vegetables on a baking sheet (except the yellow corn). Sprinkle all the spices (cumin, paprika, smoked paprika, chili, garlic, salt, and pepper) and drizzle olive oil on it. Toss the vegetables until they are evenly coated and spread them in a single layer. Put the baking sheet in the oven until they are lightly roasted (20-25 minutes). Toss once.
Meanwhile, poke the sausages. In a cast iron or frying pan, add a small amount of olive oil and cook the sausages, over medium heat, until cooked through (160 F). Put them on a cutting board, slice and quarter them.
Cook the pasta according to the package. Drain and place them immediately in a large bowl.
Prepare the dressing. In a small bowl, mix all together the juice and zest of both lemons, maple syrup or honey, olive oil, salt, and pepper. Set it aside.
In the big bowl, toss the pasta, the grilled vegetables, the sausages, cilantro, and dressing. Mix well. Adjust, salt, and pepper to taste.
You can eat this salad warm, at room temperature, or keep it in a fridge for a few hours.