Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes, seasoning them generously with salt and black pepper. Sauté for 10-12 minutes, stirring occasionally until the sweet potatoes are tender and golden brown on the edges.

Once the sweet potatoes are nicely cooked, stir in the diced red onion and corn. Continue to sauté for about 5 minutes, allowing the onion to become translucent and fragrant.

Mix in the shredded chicken and your favorite BBQ sauce. Stir well to combine and cook for an additional 3-5 minutes until everything is heated through and the sauce bubbles gently.

Sprinkle the cheddar cheese generously over the chicken and sweet potato mixture. Cover the skillet with a lid, reducing the heat to low. Cook for 2-3 minutes, allowing the cheese to melt.

Remove the skillet from heat and garnish with freshly chopped green onions. Serve hot.