1) To make the chili: Heat the oil in a large frying pan. Add the onion, peppers, and garlic, frying until the vegetables are soft and the onions are barely beginning to turn golden, about 10 to 15 minutes.
2) Add the corn, chiles, and chicken or turkey, stirring to combine.
4) Place the beans with their liquid in a food processor or blender, and process until smooth. Add to the pan with the meat and vegetables, stirring to combine.
4) Stir in the cumin and salt.
5) Simmer the chili slowly for 30 minutes, stirring frequently. While the chili simmers, make the cornbread topping, and start preheating the oven to 375°F.
6) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, salt, chiles, and fresh cilantro.
7) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.
8) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Set the batter aside while you finish the chili.
9) Add the cream cheese to the chili, stirring until it melts. Adjust the salt, if necessary.
10) Spoon the chili into a lightly greased 9" x 13" x 2"-deep pan. You'll need about 1" clearance between the chili and the top of the pan, to ensure the cornbread topping doesn't overflow. If your pan is shallower than 2", fill with chili until it comes no closer than 1" to the top. You may also divide the chili among individual serving dishes. The entire recipe makes about 8 cups of chili; if you use 2-cup capacity ramekins or bakers, spoon 1 cup chili into each.
11) Top the chili with grated cheddar cheese, if desired; then with the cornbread batter. For 8 individual ramekins or bakers, use 1/2 cup batter for each.
12) Bake the chili and cornbread for about 25 minutes, until the top is set and a toothpick inserted into the cornbread comes out clean. The individual servings will bake for about 20 minutes.
13) Remove from the oven, and serve hot or warm.
Yield: about 8 to 12 servings.