Preheat the oven to 400 degrees F.
Using a knife or a fork, carefully poke holes all over the sweet potatoes. Place the sweet potatoes onto a baking sheet and transfer to the heated oven. Bake for 50-60 minutes until fork tender.
Remove the sweet potatoes from the oven and slice them open. Scoop out a bit of the inside to make room for the stuffing.
Season the interior with salt and pepper and set aside.
In a medium bowl, combine the corn, black beans, cheese, salsa, red onions, chives and cilantro and toss to combine.
Using a spoon, stuff each sweet potato with equal parts of the mixture until majorly overflowing. Add extra cheese on top.
Transfer the stuffed sweet potatoes back into the oven and let bake for another 10 minutes to melt the cheese.
Remove the sweet potatoes from the oven and sprinkle with optional garnishes. Serve immediately.