Preheat oven to 350° and bake sweet potatoes for about an hour, until soft but not overbaked.
Check for doneness by poking with a fork.
Heat a large skillet over medium high heat.
Add corn to the pan without oil.
Sprinkle with chili powder, cumin, salt and pepper.
Let the corn roast in the skillet for a few minutes before stirring.
Roast for about 10 minutes until nice and brown. (Mine only took about 5 minutes).
Set aside in a bowl with black beans.
Heat 2 tablespoons of coconut oil or avocado oil and sauté onions, peppers, and garlic. Set aside.
Remove sweet potatoes from the oven and let cool for a few minutes.
Cut sweet potatoes in half and scoop out flesh.
Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using an electric mixer.
Carefully stir in black beans, roasted corn, sautéed onions, peppers, garlic, and cilantro into the sweet potato mix.
Scoop the filling into sweet potato skins.
Bake in 350° oven about 15-20 minutes to heat sweet potato mixture through.
Remove from oven.
Top with cheese and bake for an additional 5 minutes or so, until cheese is nice and bubbly.
Garnish with more cilantro if desired.