Cut sweet potatoes lengthwise and scoop out enough of the middle until about a quarter inch is left attached to the skin. Mix spices into the oil and brush all sides of the sweet potatoes. Bake until crisp at 450°, turning as necessary. Break apart and brown chorizo in a skillet and dry on a paper towel. Mix cheese with green onions and place into the wells of the sweet potatoes. Sprinkle chorizo bits over the top. Bake until cheese is melted and golden brown. Serve warm with green salsa for dipping.