In a large mixing bowl, combine the cream cheese, peppers and adobo sauce, cumin, ancho pepper, garlic powder and cheese. Fold in the shredded turkey. Season with salt to taste.
Put the tortillas on a plate, cover with a damp paper towel, and microwave for 15-20 seconds so they become pliable. Working with one tortilla at a time and keeping the rest under the damp paper towel, add about 2 tablespoons of the filling to the tortilla in a line and roll up tightly. Place the filled tortillas on a plate or baking sheet, seam side down. Repeat with the remaining tortillas and filling.
In a cast iron or heavy bottomed skillet, heat ½ inch of oil to 350 degrees. Fry the taquitos in batches starting with the seam side down, and then flipping; about 1 min on each side. Transfer the fried taquitos to a cooling rack or a paper towel lined plate and sprinkle lightly with salt. Repeat with the remaining taquitos.
Just before serving, drizzle the taquitos with Mexican crema and sprinkle Cotija cheese on top. Serve with shredded lettuce, salsa, guacamole, and lime wedges.