Heat the oil over medium-high heat in a cast iron or oven proof skillet.
Add the chopped onion, red pepper and poblano pepper and cook for 5-7 minutes, or until softened.
Add the ground turkey and cook until no longer pink, breaking it apart with the back of a wooden spoon, about 10 minutes.
Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir together with the turkey/onion/pepper mixture to combine.
Add the fire-roasted tomatoes, corn, and black beans. Stir to combine.
Bring to a simmer, then reduce the heat to low and continue on a low simmer for 10-12 minutes until the liquid has slightly reduced. See Recipe Note.
Sprinkle the cheese over the top of the skillet, cover, then turn the heat off. Let it sit for a few minutes to melt the cheese from the residual heat of the skillet.
Serve right from the skillet with a garnish of avocado, scallions and cilantro and tortilla chips alongside.