Preheat oven to 350°F (175°C).

Spray a 9x13 inch casserole dish with cooking spray.

In a saucepan, bring 2 1/4 cups of water and a chicken bouillon cube to a boil.

Gradually whisk in the yellow cornmeal until the mixture thickens and most lumps are gone.

Spread the cornmeal mixture evenly into the bottom of the prepared casserole dish.

Set aside the cornmeal crust.

In a skillet, brown the lean ground turkey, chopped onion, and chopped green pepper over medium heat.

Drain off any excess grease.

Add chili powder, minced garlic, salt, and pepper to the skillet.

Mix well to combine the spices with the ground turkey mixture.

Stir in the tomato paste, Ro-Tel tomatoes (undrained), whole kernel corn (undrained), and rinsed dark red kidney beans.

Simmer the mixture for a few minutes, allowing the flavors to meld.

Spread the ground turkey mixture evenly over the cornmeal crust in the casserole dish.

Top the pie evenly with shredded low-fat cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the filling is heated through.