Start by preparing all your ingredients while the water boils—dice the red onion finely, chop the cilantro, cut the hard-boiled eggs into 1-inch pieces, and remove the corn kernels from the cob (or use frozen). Bring a large pot of salted water (2 teaspoons salt) to a boil and add the whole Yukon Gold potatoes. Boil for 10-12 minutes until just fork-tender but still holding their shape—you want them to retain some structure when mixed into the salad. Drain and set aside to cool slightly.

While the potatoes cool, combine the mayonnaise, chicken stock, hot sauce, lime juice, salt, sugar, chili powder, smoked paprika, garlic powder, and black pepper in a large bowl. Whisk until completely smooth and well combined—this creates your dressing base. I like to taste the sauce at this point and adjust the lime juice or hot sauce to your preference, as these are the flavors that really shine through.

Add the fresh corn kernels to the creamy sauce and stir gently to combine. Cook over medium heat for 2-3 minutes, stirring occasionally, until the corn is warmed through and the sauce becomes slightly thinner from the natural corn liquid. This heating step helps meld the flavors and takes the chill off the corn without overcooking it.

Once the potatoes have cooled enough to handle (they should still be warm), cut them into bite-sized chunks and place them in a large serving bowl along with the prepared hard-boiled egg pieces. Pour the warm corn mixture from Step 3 over the potatoes and eggs, then gently fold everything together until well combined. I find that folding rather than stirring too aggressively helps keep the potatoes and eggs from breaking apart.

Fold in the diced red onion, crumbled cotija cheese, and fresh cilantro until evenly distributed throughout the salad. Taste and adjust seasonings if needed. Serve immediately while still warm for the best flavor, or chill in the refrigerator for up to 4 hours if you prefer it cold.