Preheat your oven to 425°F. Toss the diced sweet potatoes with olive oil, salt, pepper, Italian seasoning, smoked paprika, and adobo. Spread evenly on a sheet pan and roast for about 30 minutes, flipping halfway through, until tender with crispy edges.

While the sweet potatoes roast, heat a skillet over medium-high heat and add a drizzle of olive oil. Add the diced chicken, season with Siete mild taco seasoning and salt, and sear until cooked through and slightly blackened on the edges, about 6 to 8 minutes. Remove from heat and set aside.

In the same or a separate pan, add the frozen corn and sprinkle in the taco seasoning. Cook over medium-high heat, stirring occasionally, until the corn is heated through, golden, and slightly charred.

Transfer the corn to a bowl and mix with cottage cheese, mayonnaise, lime juice, lime zest, Tajín, cotija cheese, and cilantro until creamy and well combined.

To assemble, add a base of roasted sweet potatoes to your bowl, top with the seasoned chicken, then spoon over a generous portion of the street corn. Finish with an extra sprinkle of Tajín to taste and serve immediately.