Scrub potatoes, then place whole potatoes in a pot of water. Cover potatoes by 1 inch of water, bring to a boil.
Cook the potatoes until a knife comes out easily usually taking 15-20 minutes. You want the potatoes to be tender because consuming cold "hard" potatoes isn't the desired texture.
Drain the potatoes when the desired doneness is reached.
Fill the pot of potatoes with cold water and let the potatoes sit in the cold water for 5 minutes. Add ice if you need to chill them faster.
Cut potatoes into 1 inch chunks, or place potatoes in the fridge if you want to wait until they are cold.
In a medium bowl add diced potatoes, mayo, onion, jalapeno, chili powder, paprika, smoked paprika, cilantro, corn, lime juice, along with salt and pepper.
Stir well to combine all the ingredients.
Chill the potato salad, this will enhance the flavor of the potato salad.
Keep potato salad chilled until ready to serve.
If you want to reserve a tablespoon of some items to top the potato salad for after it's all mixed for a pretty presentation.
