Preheat your oven to 400°F, and line a baking sheet with parchment paper. Cube sweet potato into ¼-inch chunks and spread evenly on the baking sheet. Drizzle with 1-2 tablespoons of olive oil, toss to coat and spread out in a single layer. Season lightly with salt and pepper.
Roast sweet potatoes for 25-30 minutes, turning occasionally, until potatoes begin to brown on the corners and are just tender inside. Remove them from oven, and keep on the pan until you're ready to mix the salad dressing in.
For the dressing, mix the olive oil, lime juice, lime zest, minced garlic, maple syrup, chili powder, chipotle powder, and sea salt and pepper to taste in a mason jar. Cover with a lid, and shake until well combined.
Next, put the sweet potatoes in a large mixing bowl along with black beans, onion, peppers, corn, pumpkin seeds, and cilantro. Toss your salad together with the dressing. Taste and adjust seasonings as needed.
Serve immediately at room temperature, or refrigerate before serving for up to 4 days.