Method

• Preheat oven to 220°C fan-forced. Cut sweet potatoes in half lengthways, then make 3 insertions along and across the inside. Drizzle with olive oil. Season and rub with spice mix. Transfer to a baking tray lined with baking paper, skin-side up. Place in the oven and let cook for 30 minutes or until soft and tender.
  
• Peel corn and place on a large sheet of foil. Drizzle with a little olive oil, rub with butter, season, then drizzle over sweet chilli sauce. Wrap tightly and bake for 25 minutes.
  
• Meanwhile, wash and chop coriander, including stems. Put sour cream into a blender, add ¾ of the chopped coriander, jalapeño chilli, garlic, feta, and the juice of ½ a lime. Blitz until a thick sauce forms, then set aside.
  
• Drain and rinse kidney beans and finely dice cucumber. Place into a bowl and add remaining coriander.
• Remove cooked corn from foil, cut off the kernels and add to the kidney beans, including all the juices from inside the foil. Toss well and set aside.
• Drizzle sweet potatoes with sour cream mixture, top with corn mixture, and serve with corn chips and remaining lime on the side.