Preheat the oven to 400°F ( 200°C).

Prep ingredients per instructions above.

Place the zucchini, poblano peppers, and corn on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast Vegetables: Roast the zucchini, corn, and poblano peppers in the preheated oven for 20–25 minutes, turning the vegetables halfway through. The zucchini should be tender and golden, the corn slightly charred, and the poblano peppers softened.

Cook the Pasta: While the vegetables are roasting, cook the macaroni in a pot of salted boiling water according to package instructions.

Drain and set aside.

Cook the Turkey: While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add the ground turkey, breaking it up with a spoon. Cook until browned and cooked through (about 5–6 minutes).

Sauté the Vegetables for the Turkey Mix: To the skillet with the turkey, add diced onion, bell pepper, and minced garlic. Sauté for 3–4 minutes until softened.

Season the Turkey Mixture: Add cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine and cook for another 1–2 minutes to toast the spices.

Add Tomato Paste and Broth: Stir in the tomato paste and cook for 1 minute.

Add chicken broth (or water) and stir to create a sauce. Simmer for 3–4 minutes until the sauce thickens slightly.

Combine Pasta and Turkey Mixture: Add the drained pasta to the skillet with the turkey and vegetable mixture. Stir well to coat the pasta with the sauce.

If desired, stir in sour cream for a creamy texture.

Prepare Korean Banana Milk: In a blender, combine the ripe banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Add more milk or ice to thin or thicken to your liking.

Blend until smooth and creamy. Taste and adjust sweetness if needed.

Serve: Serve the spicy turkey and mac with roasted corn, zucchini, and poblano peppers and Korean banana milk. Garnish the turkey mac with shredded cheddar cheese and fresh cilantro, if desired.