1. Preheat your oven to 375°F (190°C).

2. In a large pot, add the cubed sweet potatoes and enough water to cover them. Bring to a boil and cook for about 10 minutes or until fork-tender. Drain and set aside.

3. In a large skillet over medium heat, add olive oil. Sauté the diced red onion and red bell pepper for 5 minutes until softened. Then, add minced garlic and sauté for an additional minute.

4. In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, sautéed onions, bell pepper, cumin, paprika, chili powder, lime juice, salt, and pepper. Mix well to combine all ingredients evenly.

5. In a greased 9×13-inch baking dish, spread half of the sweet potato and black bean mixture evenly on the bottom. Layer half of the shredded cheese on top of the mixture.

6. Repeat the layering process with the remaining sweet potato and black bean mixture followed by the remaining cheese.

7. Pour vegetable broth around the edges of the casserole to help keep it moist while baking.

8. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes to melt and brown the cheese.

9. Once baked, take it out of the oven, let it cool for a few minutes, and garnish with fresh cilantro. Serve warm.