In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown. Drain fat from pan. Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.

Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired.