Place diced potatoes in a large pot and fill with enough water to cover the potatoes.
Bring to a boil over high heat, then reduce the heat to medium and cook for about 20 minutes, or until potatoes are just fork tender. Drain the potatoes and let them cool slightly.
Meanwhile, in a small bowl, whisk together the olive oil, lime juice, lime zest, jalapeño, hot sauce, salt, and pepper.
In a large bowl, add the cooled potatoes, diced bell pepper, onion, corn, cilantro, and cotija cheese. Pour the olive oil mixture over the potatoes and toss to combine all ingredients.
Chill in the refrigerator for at least 4 hours before serving with extra cotija cheese and fresh cilantro.
