In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro.
In a bowl, stir together sour cream and guacamole until smooth.
Ladle soup into bowls and top with guacamole mixture.