Preheat oven to 350 degrees and bake washed sweet potatoes 45-60 minutes. If short on time, you can cook sweet potatoes in the microwave using the "potato" setting.

While sweet potatoes are baking, place corn in a dry skillet (no butter or oil) and cook on medium heat. Sprinkle with a little salt and pepper, as well as half the chili powder, cumin, and garlic powder. Let corn roast for several minutes before stirring. Then stir, and cook for another 3-5 minutes, again without stirring. Continue this until corn is browned and roasted on the outside. Set aside in a small bowl.

Saute chopped onion and bell pepper in skillet with coconut oil and remaining chili, cumen, and garlic powder over medium heat until onions are soft and translucent. Set aside with roasted corn.

Add black beans to skillet and heat until warm, remove and set aside with corn, onions and peppers.

Remove sweet potatoes from oven (or microwave) and cut off top of each potato. Remove cooked flesh from the sweet potatoes and scoop into large bowl. Leave the skins of the potatoes in tact along with a thin layer of potato to help hold skins together.

Mash the flesh of the sweet potato by hand with fork in large bowl and add sour cream and minced chipotle adobe peppers to cooked sweet potatoes, stir until mixed well.

Add roasted corn, cooked veggies and heated beans to sweet potato mixture and stir until combined.

Scoop filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 4-5 minutes or until cheese is melted. Serve hot!