Preheat oven to 180°C. Heat oil in a large saucepan over medium heat. Add onion; sauté until softened, 5 minutes. Stir in the chilli powder, cinnamon, salt and flour. Cook, stirring, 2 minutes. Stir in the tomato, chilli and stock. Cook, stirring, until slightly thickened, about 2 minutes. Off the heat, stir in the turkey, zucchini, corn and rice. Pour the mixture into an ungreased 23 x 23 x 5 cm baking dish. (This recipe can be prepared ahead to this point.)
Bake until mixture is bubbling, about 40 minutes. Sprinkle with cheese. Bake until cheese has melted, about 5 minutes. Let stand 5 minutes before serving.