COOK 1/2 cup red peppers and onions in butter in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
ADD cream cheese; cook and stir on low heat 3 to 5 min. or until melted. Stir in turkey, corn, broth and milk. Cook 5 min. or until soup is heated through, stirring occasionally.
SERVE topped with remaining red peppers and black pepper.