Place a large skillet over medium-high heat and add a teaspoon of olive oil. Once hot, add the ground turkey and break it into small crumbles as it cooks until browned, about 7 to 10 minutes.

Reduce heat to medium, sprinkle chili powder, cumin, garlic powder, salt, and pepper over the turkey. Add a splash of water and let it simmer for another 2 to 3 minutes.

In a large serving bowl, toss the chopped Romaine lettuce with cherry tomatoes, red onion, black beans, and corn.

Assemble the salad by portioning the salad base into bowls, topping with the warm turkey, avocado, cheese, and cilantro. Squeeze fresh lime juice over the top and serve immediately.