Pre-Heat the oven to 400 degrees F
Chop the peeled sweet potatoes into 1/2 inch cubes, then place them in a large casserole dish. They cook quicker at this size.
Mix together the BBQ sauce and milk, and pour over the sweet potatoes. Mix well to coat every piece.
Rinse the canned black beans and corn, and place them in a bowl. Toss them with the cumin, garlic powder and salt. Pour them evenly over the sweet potatoes. Do not mix, as we want the sweet potatoes to stay sitting in the bbq sauce mixture on the bottom.
Add your shredded rotisserie chicken to the top. Bake for 35 minutes.
Sprinkle evenly with the shredded pepper jack cheese, and place the casserole back in the oven until the cheese is melted, about 6 minutes. Sprinkle with green onion, avocado or parsley/cilantro and serve! Option to serve with tortilla chips!