Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, black pepper, smoked paprika, and garlic powder. Spread in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and caramelized on the edges.
Heat a skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart until fully browned. Drain any excess fat, stir in the taco seasoning and water, and simmer for 2 minutes until evenly coated. Remove from heat.
In a separate skillet over high heat, melt the butter. Add the corn and allow it to cook undisturbed for 2–3 minutes to achieve a smoky char. Stir and char for another 2 minutes, then remove from heat.
In a medium bowl, combine the charred corn, mayonnaise, sour cream (or cottage cheese), lime juice, green onions, and half of the crumbled feta. Stir well until creamy and fully combined.
Layer the roasted sweet potatoes at the base of two bowls. Top with the seasoned ground beef followed by the street corn mix. Garnish with the remaining feta cheese and fresh cilantro.
