Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
Add ground turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt and pepper to taste.
Sprinkle chili powder, cumin, and paprika over the cooked turkey mixture. Stir well to coat the meat and onion evenly with the spices.
Add long-grain white rice to the skillet, stirring to combine with the turkey and spices. Add drained black beans, diced tomatoes with green chiles, and corn kernels. Pour in chicken broth and stir everything evenly.
Bring the mixture to a gentle boil, then cover with a tight-fitting lid. Reduce heat to low and simmer undisturbed for 18-20 minutes, or until the rice is tender and liquid absorbed.
Sprinkle shredded cheese evenly over the rice mixture. Cover and let sit off the heat for 5 minutes to allow the cheese to melt. Garnish with chopped cilantro before serving.
