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Cook the Potatoes:
Bring a large pot of salted water to a boil.
Add the halved or quartered potatoes and cook until tender, about 10-12 minutes.
Drain and let cool slightly.
Grill the Corn:
While the potatoes are cooking, preheat a grill or grill pan over medium-high heat.
Grill the corn until lightly charred on all sides, about 8-10 minutes.
Remove from the grill and let cool slightly.
Once cool enough to handle, cut the kernels off the cobs and transfer to a large mixing bowl.
Combine the Ingredients:
Add the cooked potatoes to the bowl with the grilled corn.
Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, chili powder, and smoked paprika until well combined.
Mix the Salad:
Pour the dressing over the potato and corn mixture.
Gently toss until everything is evenly coated.
Season with salt and pepper to taste.
Transfer the salad to a serving dish and garnish with additional crumbled cotija cheese, chopped cilantro, and lime wedges.
Serve chilled or at room temperature.