Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Toss sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Spread in a single layer on the baking sheet.

Roast for 22 to 28 minutes, flipping halfway through, until sweet potatoes are fork-tender and browned around the edges.

While the sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5 to 7 minutes, breaking it into crumbles, until browned and fully cooked. Drain excess grease if needed.

Add onion and cook for 3 minutes, until softened. Add garlic and cook for 30 seconds. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, tomato paste, and water or broth.

Simmer for 2 to 3 minutes, until the beef is evenly coated and moist but not watery. Stir in lime juice and optional black beans. Remove from heat.

Heat a separate skillet over medium-high heat. Add corn and olive oil or butter. Cook for 5 to 7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let cool for 2 minutes.

Stir cotija, mayonnaise, Greek yogurt or sour cream, lime juice, cilantro, chili powder, optional Tajín, and salt into the warm corn.

In a small bowl, whisk Greek yogurt or sour cream, mayonnaise, lime juice, lime zest, garlic powder, salt, and enough water to create a drizzleable sauce.

Assemble each bowl with roasted sweet potatoes, seasoned ground beef, and street corn. Top with avocado, cilantro, cotija, and creamy lime sauce. Serve with lime wedges.