Heat a medium, nonstick sauté pan over medium-high heat with oil. Add sweet potatoes, sliced red onions, half of the pasted garlic, corn and jalapeños; season with salt, smoked paprika and thyme. Cover and cook, stirring occasionally, for 10 minutes until potatoes are tender and crispy at edges.
Mash avocados with lime juice and salt. Mix in the finely chopped onions, remaining pasted garlic and chopped jalapeños; adjust seasoning and top with tomatoes and cilantro leaves.