Coat a medium skillet with cooking spray and heat over medium heat. Add turkey bacon and cook until crispy, 3 to 5 minutes, turning slices over halfway through. Transfer bacon to a paper-towel-lined plate. Let cool, then crumble bacon.
Toss avocado cubes with lemon juice to prevent browning.
Prepare 4 mason jars: Add 2 tbsp blue cheese dressing to the bottom of each jar. Then layer in ¼cup tomatoes, ¼ cup cucumber, ½ cup lettuce, ¼ of the crumbled bacon, and ¼ cup corn. Top each salad with ¼ of the cubed avocado and ¼ of the chopped egg.
Seal jars and store in refrigerator until ready to eat.