Preheat your oven to 375°F (190°C).

In a large pot, bring water to a boil and add cubed sweet potatoes. Simmer for about 10 minutes until fork-tender.

In a skillet, heat olive oil over medium heat. Add red onion and bell pepper, sauté for 5 minutes, then stir in minced garlic and cook for an additional minute.

In a mixing bowl, combine sweet potatoes, black beans, corn, and sautéed onion and bell pepper mixture. Add cumin, paprika, chili powder, lime juice, salt, and pepper.

Grease a 9x13-inch baking dish and layer half of the mixture at the bottom, followed by half of the shredded cheese.

Add the remaining mixture on top and finish with the rest of the shredded cheese.

Pour vegetable broth around the edges of the dish.

Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes.

Let cool for about 10 minutes before garnishing with cilantro and serving.