Start by making the dressing. In a high speed blender add the mayonnaise, lime juice, salt, chipotle in adobo, garlic and cumin and blend until completely smooth. Set aside.

In a large pot with cold water add the potatoes (whole). Add in 1 tsp salt and bring to a boil and then reduce to simmer and leave to cook for 10-12 minutes.

While the potatoes are cooking add the chopped bacon to a skillet on medium high heat. Leave the bacon to cook for 5 or so minutes until no longer pink and then add in the finely diced jalapeno and corn and continue to cook for an additional 3-4 minutes until the corn is cooked and the bacon is crispy.

Once the potatoes are tender the entire way through but not mushy, transfer them to a colander to drain and run under cold water. Once slightly cooled cut the potatoes into quarters.

Add the warm potatoes to a bowl. Top with the sauteed bacon and corn mixture plus the chopped scallions, cilantro and red onion. Drizzle the dressing overtop and toss until everything is well coated. Serve warm or at room temperature.