Cook the Potatoes:
Preheat your oven to 425°F (220°C).
Cut the Creamer potatoes in half and toss with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast in the preheated oven for about 20-25 minutes until golden and tender.
Grill the Corn:
While the potatoes are roasting, grill the corn on a medium-high heat grill, turning occasionally, until cooked and lightly charred all over, about 10 minutes. Allow to cool slightly, then cut the kernels off the cob.
Prepare the Dressing:
In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, chili powder, garlic powder, and lime juice.
Combine the Salad:
Add the roasted potatoes, grilled corn kernels, chopped cilantro, and jalapeño (if using) to the bowl with the dressing. Toss until all ingredients are well coated.
Garnish and Serve:
Garnish with extra cotija cheese, a sprinkle of chili powder, and additional chopped cilantro. Serve warm or at room temperature.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
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