Place the potatoes in a large pot and add chicken stock, ¼ cup lime juice and enough water to cover the potatoes. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.

Heat a grill or grill pan over high heat until hot, add the corn and char on all sides, turning occasionally, for 8-10 minutes. Remove from grill and set aside. When corn is cool enough to handle, cut the kernels off the cobs. Set aside.

***You can also use 3 cups of frozen corn kernels. There’s no need to defrost it. Just heat 1 TBSP oil in a large skillet over high heat and add the corn. Cook until it gets a nice char, about 5-7 minutes.

Meanwhile, in a large bowl, stir together the mayonnaise, remaining ¼ cup lime juice, ½ teaspoon salt, chili powder, smoked paprika, cumin and pepper. Add the cooked potatoes, corn kernels, poblano pepper, red onion, cilantro, green onions and cotija cheese. Stir to combine and season with additional salt and pepper, to taste.

Top with extra cotija cheese and/or chopped cilantro, if desired. Serve with lime wedges at room temperature or cover and store in the refrigerator until ready to use.