Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place the sweet potatoes cut-side up on tray and bake for 50–60 minutes, or until tender.
Step 2Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Sauté the red onion for 3–4 minutes until softened. Add chicken; cook, stirring occasionally, for 3 minutes, or until browned. Add paprika and the garlic; cook, stirring for 1 minute. Add tomatoes, corn and beans. Stir until combined. Remove from heat; set aside.
Step 3Remove sweet potatoes from oven; set aside to cool slightly. Scoop flesh from sweet potatoes. Roughly chop and add to the bean mixture. Set aside.
Step 4Place sweet potato skins onto the baking tray. Spray with olive oil. Roast for 12–15 minutes, or until just crisp. Spoon the bean mixture into sweet potato skins. Sprinkle with cheese and bake for 30–35 minutes, or until hot and cheese has melted.
Step 5Place two sweet potato halves on each plate. Top with coriander and avocado and serve with sour cream and lime wedges.