Preheat the oven to 400°F.

In a large pan or cast-iron skillet on medium heat, warm the olive oil, then add the diced onion and bell peppers, and cook for 3-4 minutes until tender.

Add the ground turkey and cook, breaking it up with a wooden spoon or spatula, for 5-6 minutes until mostly cooked through.

Add the chili powder, paprika, garlic powder, cumin, crushed chilies, and salt, stir to combine with the turkey mixture, and cook for 30 seconds to 1 minute until fragrant.

Add the tomatoes, black beans, and frozen corn, stir to combine with the ground turkey mixture, and allow to cook for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.

Top the ground turkey mixture with shredded cheese and then transfer the skillet to the oven for 5-10 minutes until the cheese melts and the top is golden brown.

Once the cheese has melted, remove the skillet from the oven and allow to cool slightly before serving with chopped cilantro and toppings of your choice.

Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.