In a large skillet cook the turkey and taco seasoning over medium-high heat, breaking up the turkey into small crumbles, until the turkey is cooked through. Turkey can be cooked ahead of time and stored in an airtight container for up to 3 days.
Meanwhile toss the romaine lettuce, bell pepper, tomatoes, carrots, corn, and green onions together. Salad mixture can be made ahead of time and stored in an airtight container, with a dry paper towel pressed laid directly on top of the salad, for up to 3 days. Divide between four serving plates and top with the turkey mixture, salsa, and queso fresco. Serve.