Preheat oven to 400F. Lightly coat a large baking pan with non-stick cooking spray or line with parchment paper. Set aside.
In a medium bowl, combine the olive oil, salt, pepper, and chile lime seasoning. Add diced potatoes and corn and toss to coat.
Spread potatoes and corn in an even layer onto prepared pan.
Bake for 32-35 minutes, or until lightly browned and crispy.
While sweet potatoes are roasting, add black beans, red and green peppers, and cilantro to a large bowl.