Heat oil in a large skillet over medium-high heat. Add turkey and onion and cook, breaking up meat, until turkey is cooked through and onion is tender. Drain excess liquid from the pan.
Return to heat and season with salt, pepper, cumin, paprika and garlic powder; mix until well combined. Add water and cook for a few minutes, stirring occasionally, until water has evaporated; remove from heat and set aside.
Assemble each salad by placing 3 ounces of lettuce on each plate, dividing turkey mixture evenly between salads (approx. 3.2 ounces each) and topping with 2 Tablespoons cheese, 2 Tablespoons tomato, 2 Tablespoons black beans, 2 Tablespoons corn and 1 Tablespoon green onion.
Top with your favorite dressing (log separately). I like to use fat-free ranch or some of the Bolthouse dressings.