In a large Dutch oven, heat 1 Tablespoon of vegetable oil over medium heat. Add the ground turkey, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook just until turkey in no longer pink. Remove to a plate and set aside.
In the same Dutch oven, add 1~2 Tablespoons of oil and cook the onion and garlic, over medium low heat, until they're soft, about 6 minutes. Add 1 teaspoon salt, chili powder, cumin, oregano, paprika and sugar and cook 1 minute, stirring often so the spices don't burn. (If pan is too dry, add a little oil so spices don't burn.) Add the rice, canned tomatoes, black beans, diced chiles, corn, beef broth and browned turkey and bring to a boil. Reduce the heat and cover with a tight fitting lid. Cook on low until the rice is done and cooked through, about 20~25 minutes.
Turn the cook top off, top with the shredded cheese, place the lid back on and let sit until the cheese is melted, about 5 minutes.