In a large skillet 1 tablespoon olive oil. Add the turkey and sprinkle with the cumin, chili powder, garlic powder, and ½ teaspoon salt, stirring to combine. Cook over medium heat, stirring occasionally until no longer pink and cooked through, about 5 minutes. Poor in the salsa and stir to combine. Remove from the pan and set aside.
To the same pan (no need to wash it first), heat an additional 1 tablespoon olive oil over medium heat. Add the onion, pepper, and ¼ teaspoons salt. Saute, stirring occasionally until the onions and peppers are softened, about 5 minutes. Add the chicken and salsa mixture back to the pan, stir everything together, and turn heat to low.
In a medium bowl combine the corn kernels, red onion, lime juice, salt, and parsley. Stir to combine.
To serve, add a few spoonfuls of the turkey-salsa-onion-pepper mixture to each tortilla. Top with corn salsa and sliced avocados.