In a large skillet, heat vegetable oil, a few turns of the pan. When oil is hot, add in the mushrooms; brown, stirring occasionally. Season with salt and pepper to taste. Remove to a plate.
While the mushrooms brown, process the yogurt and cilantro together in a food processor. Remove into a serving dish and reserve.
In the same skillet the mushrooms were cooked in, heat a little more oil, if necessary over medium-high heat. Once hot, add the turkey; season with salt and pepper. Break it up with a spoon as it browns. Once brown, add garlic and peppers, and sauté with meat until tender. Turn down heat and season with salt, pepper and chipotle powder. Add the mushrooms back to the pan and mix everything together. Squeeze the lime juice over the mixture.