Zucchini Rice Casserole

Name: Zucchini Rice Casserole
Ingredients: 1 1/2 cups long-grain brown rice; 3 cups reduced-sodium chicken broth; 4 cups diced zucchini , and/or summer squash (about 1 pound); 2 red or green bell peppers, chopped; 1 large onion, diced; ¾ teaspoon salt; 1 1/2 cups low-fat milk; 3 tablespoons all-purpose flour; 2 cups shredded pepper Jack cheese, divided; 1 cup fresh or frozen (thawed) corn kernels; 2 teaspoons extra-virgin olive oil; 8 ounces turkey sausage, casings removed; 4 ounces reduced-fat cream cheese , (Neufchâtel); ¼ cup chopped pickled jalapeños