In a large pot, cook the elbow macaroni according to package instructions. Drain and set aside.

In a separate large skillet over medium heat, add a splash of olive oil, followed by the diced onion and bell pepper. Sauté for about 5 minutes until softened.

Add the minced garlic and ground turkey to the skillet. Cook until the turkey is browned, about 7-10 minutes. Make sure to break up the turkey as it cooks.

Stir in the chili powder, cumin, salt, and pepper. Mix well, allowing the spices to warm up for a minute before adding the diced tomatoes, black beans, and corn. Simmer for about 10 minutes until everything is heated through.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add the milk while whisking constantly until the mixture thickens. Stir in the shredded cheese until melted and smooth.

Combine the cooked pasta with the turkey chili mixture, then pour the cheese sauce over it. Stir until everything is coated with that creamy goodness.

Serve hot, garnished with fresh herbs (like cilantro) or extra cheese if desired.