Warm ghee or olive oil in cast-iron skillet on medium-high heat. Add onions, garlic, salt and pepper and saute until softened.
Add sweet potatoes and continue cooking until softened, about 5 minutes.
Stir in beans, corn and green chiles. Season with cumin, chili powder, turmeric and
smoked paprika. Stir until well combined.
Add vegetable broth and cook for 5 minutes more, then add canned tomatoes and cooked rice. Stir everything together and simmer on low heat for about 7 minutes.
Stir in cheese right before serving and heat until cheese is melted.