Toss the sweet potato with olive oil, chili powder, cumin, and salt on a sheet pan. Roast at 425°F for 20-25 minutes, flipping once, until tender and lightly charred.
Whisk the lime juice, olive oil, garlic, and maple syrup together in a small bowl; season with salt.
While the sweet potatoes roast, warm the black beans and corn in a small skillet over medium heat, 3-4 minutes.
In a large bowl, combine the romaine, cherry tomatoes, warm black beans and corn, and roasted sweet potato.
Drizzle with the dressing and toss gently. Top with avocado, cilantro, and crushed tortilla chips.
Serve immediately while the sweet potato is still warm.
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