Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to blend.
While the beef cooks, prepare the dressing by whisking together Greek yogurt, fresh lime juice, 1 teaspoon olive oil, 1/4 teaspoon ground cumin, salt, and black pepper in a small bowl. Set aside.
In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, corn, chopped cilantro, diced avocado, and shredded cheddar cheese.
Add the cooked and seasoned ground beef to the salad bowl and gently toss to combine all ingredients evenly.
Drizzle the prepared lime yogurt dressing over the salad and toss lightly to coat.
If desired, sprinkle crushed baked tortilla chips on top for added crunch.
Serve immediately.