Southwest Potato Salad with Grilled Corn

Place potatoes in large saucepan or dutch oven and cover with water. Bring to a boil and simmer 30 minutes or until potatoes are tender. Drain, cool slightly and cut each potato into fourths. Set aside. Preheat grill. Spray ears of corn with nonstick vegetable spray and place on grill. Grill corn, turning as needed until the corn is browned or blackened all over 8-12 minutes. Set aside to cool. Using a sharp knife, remove corn from cob and set aside. Combine mayo, chili powder, salt, pepper, lime juice and cilantro. Add peppers, green onions and 1 cup of the grilled corn kernels to potatoes; toss gently. Pour dressing over all and toss gently to coat evenly. Sprinkle remaining corn kernels on top of salad and serve at room temperature or cover and chill.