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1
Begin by charring the poblano chile peppers.
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2
Using tongs, place the peppers directly over an open flame on the stove top.
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3
Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat.
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4
Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer.
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5
Discard the stem and seeds, and then dice the peppers.
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6
Set a large Dutch oven over high heat and add the butter and olive oil.
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7
Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes.
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8
Add the flour and season with the cumin, onion powder, paprika and some salt and pepper.
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9
The flour will form a roux with the fat in the pan.
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10
Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer.
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11
Add the heavy cream and bring back to a boil.
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12
Reduce the heat to medium and fold in diced chile peppers and corn.
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13
Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
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14
Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
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15
Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined.
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16
Transfer to a 9-by-13-inch baking dish.
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17
In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic.
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18
Season with salt and pepper and stir to combine everything well.
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19
Sprinkle the breadcrumbs evenly on top of the pasta.
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20
Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
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21
For garnishes, stir the lime zest together with creme fraiche.
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22
Dice the tomatoes and roughly chop the parsley.
