Avocado And Roasted Yam Fall Ensalada

Name: Avocado And Roasted Yam Fall Ensalada
Ingredients: ¼ cup pepitas (hulled pumpkin seeds), toasted; 1 cup corn, canned (drained) or 1 ear of corn, shucked and cut from the cob; 2 tablespoons olive oil, divided; 1 large yam, peeled and diced into 1/2-inch cubes; ¼ cup red onion, finely chopped; 2 tablespoons cilantro, chopped; 1 serrano chile, stemmed, and finely chopped; 1 red or green apple, diced; 1 avocado from Mexico, ripe, halved, pitted and diced (save the avocado skins to use as serve ware); 1 lime, juiced 1 was plenty; Salt and pepper to taste