1. In a large sauce pan, cook onions and half of the red bell pepper in butter over medium heat for 5 to 6 minutes, or until tender-crisp, stirring frequently.
2. Add cream cheese and cook on low heat for 3 to 4 minutes or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
3. Cook 5 minutes or until soup is heated through, stirring occasionally. Serve topped with remaining red pepper and black pepper.