Directions

• Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
• In a large bowl, toss sliced sweet potatoes with oil, 1 teaspoon cumin, ½ teaspoon salt, and chili powder. Arrange in a single layer on baking sheets.
• Bake for 10 minutes, flip potato slices and bake 10 to 20 minutes more, until edges are just starting to brown and sweet potatoes are crisp. Pull individual chips out as they start to brown and crisp.
• Meanwhile, cut corn kernels from cob and transfer to a bowl with 1 tablespoon water. Cover and microwave on high for 4 minutes.
• In a medium-size skillet over medium heat, combine shredded chicken and simmer sauce. Bring mixture to a simmer and cook for 5 minutes, until sauce is absorbed. Remove from heat.
• Reduce oven temperature to 325 degrees. Arrange sweet potato chips in a single layer on one baking sheet. Sprinkle cheese over chips, followed by corn, chicken mixture, black beans and scallions.
• Bake for 6 to 10 minutes, until cheese has melted. Transfer to a serving plate and serve with avocado sauce.
• Make the Cilantro-Lime sauce:
• In a food processor, combine avocado, cilantro, lime zest, 2 tablespoons lime juice, jalapeño, 2 tablespoons water, remaining ½ teaspoon cumin, and remaining ¼ teaspoon salt. 
• Process until smooth; adding additional water by tablespoon if needed until desired consistency is reached. Set aside.