Brown the turkey and vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, diced onion, green bell pepper, and poblano pepper. Season with the kosher salt and black pepper. Cook for 6–8 minutes, breaking up the meat with a wooden spoon, until the turkey is cooked through and the vegetables soften. Drain any excess liquid.

Add the spices. Stir in the chili powder, cumin, smoked paprika, and cayenne if using. Cook for 30 seconds, until fragrant.

Build the filling. Add the black beans, pinto beans, diced tomatoes with their juices, salsa, frozen corn, and grated carrots. Stir to combine and cook for 5 minutes, until the tomatoes break down and most of the excess liquid cooks off. Taste and adjust the seasoning. Remove from the heat.

Prep the crockpot. Spray a 6-quart slow cooker with cooking spray.

Layer the casserole. Spread 2 cups of the turkey-bean mixture evenly across the bottom of the crockpot. Sprinkle with 1 cup of sharp cheddar and ½ cup of pepper jack. Spoon on another 2 cups of the filling. Repeat with the remaining filling and the remaining cheese, reserving ½ cup of cheese for the top.

Slow cook. Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until heated through and bubbling at the edges.

Add the crispy topping. In the last 10 minutes of cooking, sprinkle the reserved ½ cup cheese over the casserole. Scatter the crushed tortilla chips evenly over the cheese. Cover and cook on High for 5–10 minutes, until the cheese melts and the chips warm through.

Rest and serve. Turn off the slow cooker and let the casserole rest for 5 minutes. Scoop into bowls and top with Greek yogurt, avocado, cilantro, green onions, and a squeeze of lime.