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Air Fryer: Preheat air fryer to 400℉.
In a medium bowl, toss sweet potatoes in olive oil and smoked paprika.
Place the sweet potatoes on a cookie sheet or pan in a single layer and add to the air fryer to cook for about 12-16 minutes, flipping halfway through until potatoes are tender and crisp.
Remove from the oven and season well with kosher salt.
Oven: Preheat oven to 425℉.
Prepare the sweet potatoes the same way as described above. Add sweet potatoes to a baking sheet and roast for 25-35 minutes, until potatoes are tender.
While the potatoes are cooking, heat a skillet on medium heat. Add lean ground beef and cook until almost browned.
Add the taco seasoning and water and continue cooking until cooked through, about 7-10 minutes from start to finish.
Combine the blended cottage cheese, Mexican crema, fire-roasted corn, lime zest and juice, chili powder and cotija in a medium bowl and fold until well combined.
Add ½ cup of the creamy street corn to the center of the bowl.
Add ¼ of the ground beef, ¼ of sweet potatoes, ½ avocado chopped, and salt and pepper.
Garnish with cilantro, pickled red onions, jalapeno slices and a squeeze of lime juice if desired.