Place turkey bones, beans, chopped poblano, cumin, garlic powder, and stock in a 5- to 6-quart slow cooker. Cover and cook on LOW until beans are tender, about 7 hours.

Remove bones and 1 1⁄2 cups cooked beans from slow cooker. Discard bones, and coarsely mash beanswith a fork or potato masher. Return mashed beans to slow cooker; add turkey meat, chopped green chiles, cornmeal, and salt. Stir to combine; cover and cook on LOW until thickened, about 10 minutes. Add corn kernels and 1⁄2 cup of the sour cream, stirring to combine. Serve chili topped with jalapeño, cilantro leaves, cheese, and remaining 1⁄2 cup sour cream