Preheat the oven to 425°F/220°C and line a sheet pan with parchment paper.
Toss the sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika.
Roast for 30–35 minutes, or until fork-tender and lightly browned.
Meanwhile, brown the ground beef in a skillet and season with taco seasoning.
Combine the corn, jalapeño, cilantro, sour cream or Greek yogurt, mayonnaise, lime juice, cheese, and chile-lime seasoning in a bowl.
Divide the roasted sweet potatoes between bowls and top with the ground beef and street corn mixture.
Finish with sliced avocado and extra chile-lime seasoning.
