1. Sauté 1/2 diced white onion and 1 diced red bell pepper for 10 minutes on medium heat. Add in fresh corn (1 cobs worth) and sauté for an additional 5 minutes. In a large bowl combine veggies + corn, 1 can black beans, 1 can roasted green chiles, the insides of 2 large cooked sweet potatoes, 1 6 oz container of Greek yogurt and cilantro. Season with salt, pepper, cumin, chili powder, garlic powder and a dash of cayenne. Spoon mixture into the sweet potato skins and sprinkle with pepper jack cheese. Broil for 5 minutes or until cheese is browned. Top with salsa verde chicken, cilantro and hot sauce. Chicken is just 2 large chicken breasts slow cooked in a crockpot with 1 can hatch green chili salsa and 1 can roasted green chiles for 4 hours on low then shredded with 2 forks. UNREAL GUYS!!!