Heat olive oil in large skillet with high sides over medium heat. Add the onions and cook until they begin to turn translucent, about 10 minutes, stirring occasionally as needed.
Add the sweet potatoes and ¼ cup water. Cook on medium heat for 10 minutes, stirring occassionally to avoid burning.
Add the garlic, chipotle powder, cumin, hot Mexican chili powder, salt, tomatoes and remaining 2 tbsp water. Stir to combine and cook for 15 minutes, stirring occasionally.
Add the corn, beans, and ½ of the lime and stir to combine. Cook for 10 minutes, stirring occassionally.
If you cut your potato into larger cubes, it might take additional time to cook. Simply continue to cook the mixture until the sweet potatoes are tender, adding a tbsp of water as needed to avoid burning.
To assemble the bowls, place a serving of the sweet potatoe mixture in the bottom of a large bowl. Gently place poached egg on the mixture. Garnish with your choice of toppings and finish with freshly ground pepper. Enjoy!