Season chicken, if desired, with salt and pepper. Melt 2 Tbsp. margarine in 5-quart pot over medium-high heat and cook chicken, turning once, until browned, about 5 minutes.
Add remaining 1 Tbsp. margarine to pot; melt. Stir in yucca and sweet potato and cook over medium-high heat, stirring frequently, until lightly golden, about 3 minutes. Stir in garlic; cook, stirring, until fragrant, about 30 seconds.
Add water and Bouillon and bring to a boil over high heat. Reduce heat and cook covered 25 minutes, stirring occasionally.
Stir in corn; cover and cook until vegetables are tender and chicken is thoroughly cooked, about 10 minutes. Remove chicken; cut meat from bones and return to pot. Stir in cilantro. Serve, if desired with lime wedges.