1. Heat a 12-inch nonstick skillet over high heat. Add turkey, sweet pepper and onion; cook, stirring, 7 to 8 minutes, until turkey is no longer pink and liquid evaporates. Stir in chili powder, garlic, cumin, salt and pepper; cook 1 minute. Stir in tomatoes, beans and jalapeno. Cover and simmer 10 minutes, stirring occasionally. Spread into a shallow 3-quart baking dish; cover and set aside.
2. Heat oven to 375 degrees F. Wipe skillet; add milk and bring to a boil. Gradually whisk in cornmeal until smooth. Cook, stirring constantly, about 5 minutes, until thickened. Stir in corn and salt. Remove from heat. Beat egg in a small bowl; stir in 1 cup of the cornmeal mixture. Return mixture to skillet and stir until blended. Stir in 1/2 cup Cheddar cheese.
3. Uncover baking dish. Spoon cornmeal mixture by heaping tablespoonfuls on top of filling. Bake 15 minutes. Sprinkle topping with remaining 1/2 cup Cheddar and Jack cheeses. Bake pie 15 minutes more, until bubbly. Let stand 10 minutes before serving. Makes 8 servings.