Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper; spray lightly with olive oil.

Cut sweet potatoes into 1-inch cubes and toss with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika.

Spread sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes until tender and slightly crispy.

While potatoes roast, prepare the creamy elote dressing by whisking together Greek yogurt, mayonnaise, lime zest and juice, garlic powder, smoked paprika, chili powder, kosher salt, and black pepper.

Combine cooked corn, chopped red bell pepper, jalapeño, red onion, cilantro, and cotija cheese in a large bowl; mix with about half of the dressing.

Heat olive oil in a large skillet over medium heat; add ground beef and cook, breaking it apart, until it begins to brown, about 2-3 minutes.

Add chili powder, cumin, paprika, smoked paprika, garlic powder, dried oregano, kosher salt, black pepper, tomato paste, and water; cook until beef is fully cooked, about 5-7 minutes.

Assemble bowls by layering sweet potatoes, cooked beef, street corn mixture, and romaine lettuce if using. Drizzle with remaining elote dressing and top with optional avocado, cilantro, and cherry tomatoes.