Place the peeled, cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat slightly and cook for 10–12 minutes or until the potatoes are fork-tender but not mushy. Drain and let them cool completely. You can spread them out on a baking sheet to cool faster.

If using fresh or frozen corn, heat a dry skillet over medium heat. Add the corn kernels and stir occasionally until they develop golden brown spots and start to smell toasty, about 5–7 minutes. If you're using grilled corn on the cob, simply cut the kernels off and set them aside.

In a medium mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt. The mixture should be creamy and lightly tinted with the spices.

In a large mixing bowl, combine the cooled potatoes, roasted corn, and chopped cilantro. Pour in the dressing and gently toss everything together until the potatoes are fully coated. Take care not to mash the potatoes—use a light hand.

Sprinkle the crumbled cotija cheese over the top and drizzle with hot sauce if desired. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!