Pre-heat the oven to 425 degrees F.

Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.

Preheat the oven to 425 degrees F.

Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.

Preheat the broiler to HIGH.

Place the corn, poblano peppers and jalapeno on a baking sheet. Broil for about 5 minutes or until the veggies are lightly charred all over. Remove from the oven and let cool slightly. Cut the corn kernels away from the cob and add to a bowl. Seed the poblano peppers and the jalapeno, then dice. Add to the bowl with the corn. Add the lime juice, cilantro and a pinch of salt, toss well. Taste and adjust salt as needed.