In a small bowl, combine the chili powder, cumin, garlic powder and a pinch each salt and pepper. Season both sides of the turkey cutlets with the spice mixture.
In a large skillet, heat 2 tbsp. EVOO, 2 turns of the pan, over medium to medium-high heat. Add 2 of the cutlets to the pan and cook, turning once, until golden brown and cooked through, 4 to 8 minutes. Repeat with the remaining EVOO and cutlets; let cool slightly and cut into strips or cubes.
Using a food processor, pulse the ranch dressing, red peppers, cilantro, lime juice, chili powder and cumin until the pimientos are pureed. Pour the flavored ranch into a bowl and stir in the scallions; season with pepper.
To serve, toss the lettuce with some of the Yum-o! dressing and divide among 4 plates (or place on a platter). Arrange rows of the cooked turkey, cheese, black beans, corn, onion, bell pepper and cilantro (if using) on top. Pass more dressing around the table.