Preheat the oven to 400°F. Place each potato on its own piece of tin foil. Drizzle half of the olive oil over the potatoes and sprinkle them evenly with the salt. Wrap the potatoes tightly in their pieces of tin foil and arrange them on a baking sheet. Pop the sheet in the oven and roast for 45 minutes.
Once the 45 minutes have passed, turn the oven off but don't disturb the potatoes. Let them coast until the chili is ready.
Once the potatoes are in the oven, make the chili. Pour the remaining olive oil into the dutch oven and place over medium heat. Once the oil is shimmering, add the shallot and lower the heat medium-low. Add a sprinkle of salt and sweat the shallots until just translucent.
Add the garlic and saute until fragrant, about 30 seconds. Pour in the chipotle pepper puree and stir in the spices. Saute briefly.
Deglaze the pot with beer and pour in the tomatoes, green chilies, and beans. Stir to combine. Bring the mixture to a boil and reduce to a simmer. Let simmer for an hour and 45 minutes, add more liquid if the chili starts to look dry.
Once the chili is thick, stir in the corn and cook until the corn is heated through. Taste and season with salt accordingly. Take the chili off of the heat and stir in the chopped cilantro.
Take the sweet potatoes out of the oven and carefully unwrap them. Split them down the middle and fill them generously with the chili. Top the potatoes with the shredded cheese, yogurt, avocado, crushed tortilla chips, and fresh cilantro. Serve immediately.