Sauté the Onion: In a skillet, heat your extra virgin olive oil over medium heat. Add the minced onion and sauté until it becomes translucent, about 3-4 minutes.

Cook the Beef: Add the ground beef to the skillet and cook until nicely browned. Sprinkle in cumin, smoked paprika, chili powder, oregano, garlic powder, sea salt, and pepper. Stir occasionally for about 5-6 minutes.

Mix in Cilantro and Corn: Remove the skillet from heat and fold in the fresh cilantro and corn. Set aside to cool slightly.

Make the Dough: In a mixing bowl, whisk together the flour, baking powder, and sea salt. Gradually pour in lukewarm water, mixing until a soft dough forms.

Knead and Shape: On a floured surface, knead the dough until smooth, about 5 minutes. Divide into equal portions and roll each into circles about 6 inches in diameter.

Fill the Empanadas: Place a spoonful of the beef mixture onto one half of each dough circle. Fold over the other half and press to seal.

Fry to Perfection: Heat oil in a frying pan over medium-high heat. Fry each empanada until golden brown, about 3-4 minutes per side. Drain on paper towels.