Preheat oven to 400°F. In a large mixing bowl, toss Sweet Potato “Fettuccine” and corn with the olive oil, cayenne, and salt.
Put on a baking sheet in a single layer, and roast for 12-15 minutes or until just charring and tender. Once cooked, remove from oven and let cool to room temperature.
In a small mixing bowl, whisk the pepper jelly, vinegar, salt, and pepper together, then drizzle in the canola oil.
Toss the vegetables in the dressing along with the green onion. Garnish with chopped cilantro and queso fresco.