Preheat oven to 350 degrees. Spray seven 8 oz. ramekins with non-stick cooking spray. Place on parchment lined baking sheet. Set aside.
Heat olive oil in a large pot or dutch oven. Add ground turkey and cook, stirring to break up the meat. After 2 minutes add the chopped onion. Continue to cook until the meat is no longer pink and the onions are translucent. Drain the fat from the meat. Set heat to medium and add the garlic, enchilada sauce, tomato sauce, black beans, corn, jalapenos, paprika, cumin, 1 tsp. salt and pepper. Simmer for 5-7 minutes.
In a medium bowl, whisk together the masa harina, 1/2 tsp. salt and baking powder. Cut the butter into the mixture with a pastry cutter until mixture resembles coarse crumbs. Stir in the hot water.
Place about 1/3 cup turkey mixture into each ramekin. Top the turkey mixture with a few dollops of the masa dough mixture. I scooped the masa dough mixture out of the bowl with my fingers and put about three to four small dollops about the size of a quarter each of the mixture in each ramekin. Then top each ramekin with more of the turkey mixture. Sprinkle with the Monterey jack cheese. Bake at 350 degrees for 30 minutes. Garnish with chopped green onions and grape tomatoes.