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Preheat the oven to 450°F.
Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on two baking sheets lined with parchment paper, taking care that the rounds do not overlap. Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
When the potatoes are done, remove them from the oven. To serve, place the rounds on a platter. Place a small dollop of guacamole on top. Sprinkle with a small bite of minced red onion, corn, and finely chopped cilantro. If desired, add a dot of Mexican hot sauce or serve with sauce for dipping. (Tastes great at room temperature, so it’s perfect for leaving out for up to 2 hours at a party.)