1. Heat a large skillet over medium-high. Add beef & chili powder. Cook 8-10 minutes or until cooked through, crumbling meat throughout. Drain excess liquid if needed.
2. In a large bowl, add lettuce, beans, tomatoes, corn, onions & queso fresco. Toss to combine. Top with slightly-cooled beef.
3. In a small bowl, stir together yogurt, lime juice & cilantro to make the dressing.
4. Just before serving, pour dressing over salad & toss to coat. Top with chips & serve.