Coat a dutch oven (preferably cast iron) with low-calorie cooking spray and heat over medium-high heat for 1 minute. Add sausage, garlic, and chili powder, and brown, crumbling with a fork. Add rice, seasoning packet, scallion, red pepper, celery, beans, water, and Worcestershire sauce. Bring to a boil, reduce heat, and simmer, covered, for 18 minutes.

Remove dutch oven from heat, stir in corn, salt, and cumin, cover, and let stand for 10 minutes before serving. For a thicker consistency and for peak flavor, let stand for 30 minutes. Reheat over low heat before serving.