Heat the olive oil in a large skillet over medium-high heat. When the skillet is hot swirl the oil to coat the bottom and add in the ground turkey, onion, chili powder, cumin, salt and pepper. Use a wooden spoon or potato masher to crumble the meat.

When the turkey is almost cooked through, lower the heat to medium and add in the garlic, green chiles, zucchini, corn and tomato. Cook for several more minutes or until the zucchini is tender.

Add in the cooked rice and half of the cheese. Stir everything together until heated through and the cheese is melted.

Turn off the heat and remove the skillet from the hot burner. Stir in the Greek yogurt until everything is combined and then top with the remaining cheese. Cover the skillet with a lid or piece of foil and let it sit for a couple minutes until the cheese is melted. Garnish with chopped cilantro and serve.