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Preheat oven to 375 F.
Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer
in a small saucepan. Stir hot broth into the rice along with zucchini
(and/or squash), bell peppers, onion and salt. Cover with foil. Bake
for 45 minutes. Remove foil and continue baking until the rice is
tender and most of the liquid is absorbed, 35 to 45 minutes more.
Meanwhile, whisk milk and flour in a small saucepan. Cook over
medium heat until bubbling and thickened, 3 to 4 minutes. Reduce
heat to low. Add 1 1/2 cups Jack cheese and corn and cook,
stirring, until the cheese is melted. Set aside.
Heat oil in a large skillet over medium heat and add sausage.
Cook, stirring and breaking the sausage into small pieces with a
spoon, until lightly browned and no longer pink, about 4 minutes.
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When the rice is done, stir in the sausage and cheese sauce.
Sprinkle the remaining 1/2 cup Jack cheese on top and dollop
cream cheese by the teaspoonful over the casserole. Top with
jalapeños.
Return the casserole to the oven and bake until the cheese is
melted, about 10 minutes. Let stand for about 10 minutes before
serving.
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