In a medium bowl, combine cooked corn kernels, green onions, and cilantro. Drizzle with olive oil and lime juice, toss well, and season with salt and pepper. Set aside.

In a blender, add mayonnaise, cilantro, lime juice, and salt. Blend until smooth, adjusting with water for consistency. Set aside.

Preheat your oven to 375°F (190°C).

Pour milk or broth over panko breadcrumbs in a small bowl, let soak for about 5 minutes.

In a large mixing bowl, combine turkey, soaked breadcrumbs, egg, olive oil, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Mix gently.

Shape turkey mixture into four thick patties about 1 to 1.5 inches thick. Place them on a tray.

In a large skillet, heat olive oil over medium-high heat. Add patties and sear for 4-5 minutes on each side until golden-brown.

Transfer the skillet to the oven and bake for 10-15 minutes, or until their internal temperature reaches 165°F (74°C).

Remove the skillet and let the patties rest for 5-10 minutes before serving.

Plate each patty, drizzle with the cilantro-lime sauce, and top with the corn salsa. Serve immediately.