Preheat oven to 350 degrees.
Start by making the dressing so it has time for the flavours to meld. Ideally, the dressing would sit overnight. Use a blender or a food processor and add in the lime juice, honey, garlic, jalapeno, and spices. Blend until it is finely chopped. If more liquid is needed for blending volume, add some of the red wine vinegar.
Add the balance of the red wine vinegar and the olive oil. Blend for another couple of minutes.
Taste and adjust the salt and pepper. Let sit at room temperature while you make the salad. If you are leaving it overnight, place in the refrigerator.
Line a cookie sheet with some parchment paper and place diced sweet potato on it. Toss with olive oil and sea salt and place in the oven to roast for 30 minutes or until soft.
In the meantime, get a large pot filled with water and add some salt. Bring to a boil.
Add the cobs of corn into the bowling water and cook for about 6 - 7 minutes or until just cooked.
Get a bowl filled with ice and place cooked corn into the ice bath to cool.
While the corn is cooling, rinse the canned black beans well and place into a large salad bowl.
Add chopped bell pepper and onion.
Cut the kernels off the cobs once the corn is completely chilled. Break it up into small pieces and add to the salad bowl.
Toss with the dressing and the cilantro. Let sit while the sweet potato finishes cooking.
Pull the sweet potato from the oven and add it into the salad and re-toss. Serve immediately.