Preheat oven to 375 degrees. Line a baking sheet with parchment paper or spray with oil.
In a large bowl combine sweet potato chunks, olive oil, coriander, cumin, chili powder and salt. Toss until well combined. Spread on prepared baking sheet in and single layer. Bake for 25 to 35 minutes, until sweet potatoes are tender. Allow the potatoes to cool slightly.
Meanwhile, if using chia gel in place of oil in the dressing, combine chia seeds and water and stir well. Set aside to allow a gel to form.
While the sweet potatoes are cooking, steam the corn for about 3 minutes. Allow to cool slightly and combine with sweet potatoes, quinoa, black beans, scallions and cilantro.
Make the dressing by combining the chipotle chile, garlic, chile sauce and lime juice in a blender. Process until smooth. Add in chia gel or olive oil while the blender is running and process until well combined. Salt and pepper to taste. Pour desired amount of dressing over salad. Can be served chilled or at room temperature.
Calories 279, Fat 4.9g, Carbohydrates 50.9g, Protein 11.5g, Cholesterol 0mg, Sodium 363mg, Fiber 11g, Sugars 7.8g, Weight Watchers Points Plus 7, Old Points 5