Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the ground turkey, breaking it apart with a wooden spoon. Cook for 5-6 minutes until the meat develops a golden-brown color and is mostly cooked through with no pink remaining. Season with salt and pepper.

Push the cooked turkey to one side of the pan and add diced onions to the empty space. Cook for 2-3 minutes until translucent and fragrant. Add minced garlic and cook for another 30 seconds.

Stir in the chopped bell pepper, cumin, paprika, and chili powder. Mix everything together so the spices coat the turkey and vegetables evenly. Cook for 2 minutes until the peppers start to soften and the spices become fragrant.

Add the rinsed quinoa to the pan, stirring to combine with the turkey mixture. Pour in the chicken broth and drained diced tomatoes. The liquid should just cover the quinoa. Bring the mixture to a gentle boil, then reduce heat to low and cover the pan.

Let the skillet simmer covered for 15 minutes without lifting the lid. After 15 minutes, check that the quinoa is tender and has absorbed most of the liquid.

Remove from heat and stir in the frozen corn kernels. Let the skillet rest for 5 minutes to allow any remaining liquid to absorb. Sprinkle with fresh cilantro and cheese if using.