Preheat oven to 350° F.
Place sweet potatoes on a rimmed baking sheet or jelly roll pan and toss with one tablespoon of olive oil. Season with salt and pepper as desired and bake for approximately 8-10 minutes or until sweet potatoes are tender.
Heat a deep heavy pot over medium heat and add the olive oil. Sauté the onions until lightly caramelized.
Add the garlic, chili powder, chipotle powder, and cumin, and cook for another minute or until the spices are fragrant. Stir them frequently, so they don’t burn at the bottom of the pan.
Deglaze the pan with the beer and scrape up any browned bits (these are called fond, and they’re full of flavor) from the bottom of the pan.
Add the tomatoes, chipotle peppers, barbecue sauce, Worcestershire sauce, and hot sauce.
Simmer the chili for about 15-20 minutes or until it thickens slightly. Add the corn, beans, sweet potatoes, salt, and pepper to taste.
Serve in a bowl topped with crushed tortilla chips, if desired.