Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the lean ground turkey, diced onion, and red bell pepper, breaking up the meat with a wooden spoon as it cooks for 5–6 minutes until browned.

Add the minced garlic, chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper. Stir for 60 seconds until the spices coat the meat and smell deeply fragrant.

Stir in the 1/2-inch cubed sweet potatoes and 1/2 cup chicken broth. Reduce heat to medium, cover tightly with a lid, and cook for 9–11 minutes (stirring once halfway through) until the sweet potatoes are fork-tender.

Uncover and fold in the drained black beans and sweet corn, cooking for 2 minutes until warmed through and any excess liquid evaporates.

Sprinkle the shredded Cheddar and Monterey Jack cheese evenly over the skillet. Cover with the lid off the heat for 2 minutes until bubbly and melted. Top with diced avocado, fresh cilantro, and a squeeze of lime juice.