Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut red onion into 1/4-inch pieces.Zest, then juice lime.Cut tomato into 1/2-inch pieces.Thinly slice green onions.Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)

Heat a large non-stick pan over medium-high heat.When hot, 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water, red onions and corn.Cover and cook, stirring once halfway through, until charred or dark golden-brown, 5-6 min.Transfer corn to a medium bowl.

Reheat the same pan over medium-high.When hot, add turkey to the dry pan. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring frequently until fragrant, 30 sec.

Meanwhile, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice to the bowl of corn. Season with salt and pepper, then stir to combine.Add chipotle sauce, sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.

Cut one corner of the pack of tortilla chips. Lightly crush half the chips (crush all for 4 ppl)Add spring mix to bowl with dressing. Toss to coat.Divide salad between plates.Top with turkey, corn salsa and crushed chips.Dollop with chipotle crema and sprinkle remaining green onions over top.