Start by heating olive oil in a skillet over medium heat. Add the diced kielbasa sausage and sauté until lightly browned and fragrant. Stir in the grated onion and garlic, cooking for 1–2 minutes until softened. Add the chopped tomato and well-drained canned corn, and cook for an additional 1–2 minutes until everything is just warmed through. Remove from heat and let cool slightly.

Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round or bundt-style baking pan.

In a large mixing bowl, whisk together the milk, eggs, salt, black pepper, and oil until well combined. Gradually add the flour, cornstarch, and baking powder. Mix until the batter is smooth and lump-free.

Fold the cooled sausage mixture into the batter along with the shredded cheese, chopped scallions, and parsley or cilantro. Mix gently until evenly combined. Pour the batter into the prepared baking pan and smooth the top with a spatula.

Decorate the top with reserved ingredients, such as extra sausage, tomato, corn, scallions, herbs, and sliced olives.

Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let the torta cool in the pan for 10–15 minutes before carefully removing it from the pan. Slice and serve warm or at room temperature.