• Boil the potatoes in salted water for 15-20 minutes or until fork-tender. (Depending on the size of the potatoes, boiling times may vary.)
• Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
• Drain the potatoes, pat them dry, and place them onto the lined baking sheet. Using a potato masher or the bottom of a sturdy glass, gently smash each potato to about ¼ to ½-inch thick.
• Brush 2 tablespoons of olive oil over the smashed potatoes, ensuring each one is coated. Season evenly with salt and pepper.
• Roast for 30 minutes. Remove from the oven and flip the potatoes.
• In a small bowl, combine the drained sweet corn, diced poblano peppers, and the remaining olive oil. Toss to coat, then add them to the baking sheet, nestling them in between the smashed potatoes.
• Return the baking sheet to the oven and continue roasting for an additional 25-30 minutes, or until the potatoes are crispy.
• Allow the roasted potato mixture to cool for about 15 minutes before assembling the salad.

Dressing

• In a medium bowl, mix the sour cream, mayonnaise, lime juice, salt, and chili powder until well combined. Cover and refrigerate until ready to use.

Assembly

• In a large bowl, combine the sliced green onions, crumbled cotija cheese, cilantro,and slightly cooled roasted potato mixture.
• Pour dressing over the salad, reserving some for serving if desired. Gently stir until all ingredients are evenly coated. Add more dressing as needed.
• Serve immediately with more cotija cheese for topping and extra dressing on the side, if desired. Or, refrigerate in an airtight container until ready to serve.