Preheat over to 400 degrees
Toss the diced butternut squash with 2 Tbs of olive oil and some salt and pepper
Spread out on a sheet pan and roast until the squash is soft and slightly golden brown. Stir halfway through cooking time.
Allow 15 minutes to chill.
Heat a large skillet over medium heat. Add the olive oil and sauce corn until warm.
Add chili powder, salt, pepper, and preen and sauce till fragrant, about one minute.
Add a Tbs of water and stir to create a paste.
Let the salad cool. In a large bowl combine the remaining ingredients.
Add the cooled spice mixture and adjust seasoning to taste. If the salad is too dry, add a little olive oil or lime juice.