• Preheat oven to 425°F. Line a sheet pan with parchment paper. Spray with nonstick cooking spray.
• In a large bowl, toss the cubed potatoes with olive oil, salt, pepper, smoked paprika, chipotle powder, and garlic powder.
• Place cubed potatoes onto the lined baking sheet. Roast for 30–40 minutes, stirring halfway through, until deep golden brown and crisp on the edges.
• Meanwhile, in a small bowl, toss the corn, red onion, and jalapeño with olive oil. Set aside.
• After the potatoes have roasted for 30–40 minutes, remove the pan from the oven. Scatter the corn mixture over the potatoes in an even layer and return the pan to the oven. Roast for an additional 15–20 minutes, or until the vegetables are lightly browned and the potatoes are fully crispy.
• Once the potatoes and vegetables are done roasting, let them cool for at least 15 minutes before assembling the salad.

Assembly

• In a large bowl, combine half of the crumbled bacon, chipotle hot sauce, mayonnaise, Dijon mustard, garlic powder, and a squeeze of lime juice (if using).
• Once the roasted potatoes and vegetables have cooled slightly, add them to the mayo mixture and gently stir until everything is fully combined and coated.
• Sprinkle with the remaining crumbled bacon and chopped cilantro before serving. Add more lime juice (optional), salt, and pepper to taste.
• The salad can be served warm, at room temperature, or refrigerated until ready to serve. If refrigerating, place it in an airtight container.