Preheat oven to 400°.
In a large bowl, toss sweet potatoes with olive oil, ½ teaspoon salt and ½ teaspoon pepper. Spread onto a large baking sheet and bake for 25 minutes or until tender. Refrigerate.
In a large bowl, whisk together the vinaigrette, cumin, chili powder, paprika, lime juice, 1 teaspoon salt and 1 teaspoon pepper.
Add the corn, black beans, red onion, bell pepper, cilantro and chilled sweet potatoes to the vinaigrette. Toss until well combined.