Combine turkey (crumbled), chorizo, tomatoes, white beans, onion, tomato paste, garlic, chili powder and cumin in large slow cooker (4.5 to 6 L capacity). Cover and cook 3 to 3 1/2 hr. on LOW setting until turkey is cooked through.
Just before turkey mixture finishes cooking, prepare cornbread muffin mix according to package directions; set batter aside in bowl. Stir corn kernels into chili. Spoon cornbread batter over top. Cover and cook 1 1/2 hr. on HIGH setting until tester inserted into centre of cornbread comes out clean. Let stand 15 min. Sprinkle with cilantro before serving.
Use any fully cooked deli sausage in place of the chorizo.