In a large skillet, heat the olive oil over medium heat. Add the finely diced red onion and diced red pepper. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
Add the ground turkey to the skillet. Season with salt and pepper. Cook the turkey, breaking it up with a wooden spoon, until it's no longer pink, about 6-8 minutes.
Stir in the chili powder, cumin, paprika, oregano, and minced garlic. Cook for another 2 minutes until the spices are well combined and fragrant.
Add the drained green chiles and the enchilada sauce (or salsa verde) to the skillet. Stir well to combine everything, and let it simmer for about 5 minutes.
Stir in the black beans and frozen corn (if using). Cook for an additional 3-4 minutes until everything is heated through.
Top the mixture with freshly shredded pepper Jack cheese. Cover the skillet with a lid and let it sit for a few minutes until the cheese is melted and bubbly.
Serve the Green Chile Ground Turkey hot, garnished with chopped cilantro and a squeeze of lime juice if desired. Enjoy it on its own, or serve it with tortillas, rice, or in a taco shell!
