Peel and dice the sweet potatoes into small cubes, about half an inch in size.
If using canned black beans, drain and rinse them under cold water.
In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for about 5 minutes, stirring occasionally.
Add the diced onion, minced garlic, and red bell pepper. Sauté for another 3-4 minutes until tender.
Stir in the rinsed black beans, uncooked brown rice, and vegetable broth. Add the ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 30-35 minutes, stirring occasionally.
In the last 5 minutes of cooking, add the corn and stir to combine.
Remove from heat and let sit for a few minutes before serving.