Heat olive oil in a large saucepan over medium heat. Add bell peppers, onion, garlic, and habanero pepper; cook and stir until onion translucent. Push bell pepper mixture to one side of pan; crumble in ground turkey. Cover and cook until turkey no longer pink, about 5 minutes, stirring occasionally.

Season with hot cocoa mix, chili powder, paprika, cumin, red pepper flakes, oregano, black pepper, and seasoned salt. Stir in diced tomatoes with green chiles, kidney beans, tomato sauce, Worcestershire sauce, and liquid smoke. Add beer; partially cover pan, and simmer over medium heat for about 50 minutes, stirring occasionally.

Stir in corn and hot pepper sauce; simmer about 10 minutes more. Remove from heat; cool for a few minutes before serving.