In a large pot, cover the turkey legs and thighs with cold water. Season with salt and pepper and bring to a boil. Cover the pot, reduce the heat, and simmer the turkey for two to three hours. Remove from the pot and cool to the point that you can pick the meat from the bones.
Pick the dark meat from the turkey bones.
Rinse and dry the pot and add a tablespoon of oil. Add the onion, celery, red pepper and garlic and stir for 5-7 minutes over medium heat until the vegetables begin to soften. Add the green chiles and stir well. Add the chicken broth and bring to a boil. Reduce the heat to a simmer for 10 to 15 minutes. Stir in the corn and simmer for three to five minutes.
Red bell pepper, onion, celery and corn add flavor and a bit of crunch to the soup.
In a bowl, whisk the flour into the milk or cream. Slowly pour the mixture into the soup, stirring to blend. Check the soup for seasoning and add salt and pepper as needed. Let the soup simmer or light boil for 10 to 15 minutes, stirring constantly, until the stock thickens. Stir in the cheese and wild turkey meat.
Garnish with chopped green onions a bit of diced bell pepper.
Top the soup with green onions and a bit of reserved diced red bell pepper if desired.