Put a rack in the middle of your oven, and preheat the oven to 425°F. Coat a large baking-sheet with non-stick-spray.
Lay the tortillas & cut them in half, then slice each half into ½-inch pieces. Scatter the strips at the center of the prepared baking-sheet.
Drizzle with 1 tsp olive-oil, then scatter ¼ tsp salt and ¼ tsp pepper. Toss to coat, then spread them into one-layer.
Drizzle with 1 tsp olive-oil, then scatter ¼ tsp salt and ¼ tsp pepper. Toss to coat, then spread them into one-layer. Bake till crisp and golden-brown for 8minutes, turning halfway through. Put aside to cool.
In a large non-stick skillet, heat the remaining 1 tsp olive-oil on medium-high. Then add the turkey, garlic powder, cumin, chili powder and staying ¼ tsp pepper and ½ tsp salt.
Break-up the meat & stir with a spoon till it's cooked through for 5minutes. Then in a small bowl, stir together the Greek yogurt and salsa to make the dressing.
Put the romaine in a large-serving-bowl. Top with ¼ cup of this salsa yogurt mix, the turkey, tomatoes, corn, avocado, black beans, cilantro, green onions and cheese.
Toss gently to blend, then sprinkle tortilla strips on the top. Serve immediately with remaining salsa yogurt dressing if desired.