Preheat the oven to 180°C or 350°F. Toss the sweet potato in oil, season & roast for 20-25 minutes, until golden & cooked through.
Meanwhile,in a pan of salted water, boil the corn cobs for 8-10 minutes until tender. In a small frying pan, melt the butter & sweat pepper & garlic for 8 minutes until golden & sweet. Cut the corn from the cob (reserve a little) & add it to a processor with the garlic, peppers & chipotle. Blitz to a slightly chunky paste. Stir through yoghurt.
Mix the onions in a bowl with the vinegar & syrup. Season & scrunch everything together. Leave to sit whilst you finish.
Mix all of the chimichurri ingredients in a bowl & allow to sit.
Warm the tortillas and keep warm (I wrap mine in a tea towel). Once the Potato is ready, remove from oven and toss in the habanero sauce. Pile it into a warm bowl. Bring everything to the table and tuck in.