Begin by placing 3 cups of cubed potatoes in a large pot filled with salted water. Bring the water to a boil over medium-high heat and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Once they have reached the perfect tenderness, drain them in a colander and set aside to cool.

In a large mixing bowl, combine the cooled potatoes, 1 cup of cooked corn, ½ cup of finely chopped red onion, 1 cup of diced bell pepper, and ½ cup of fresh cilantro. Gently toss the ingredients together until everything is evenly distributed.

In a separate medium bowl, whisk together ½ cup of vegan mayo, 2 tablespoons of lime juice, 1 teaspoon of chili powder, ½ teaspoon of garlic powder, along with salt and pepper to taste. Aim for a creamy consistency.

Pour the prepared dressing over the potato mixture in the large bowl. With care, gently fold the dressing into the salad using a spatula or large spoon.

If desired, sprinkle ¼ cup of crumbled vegan feta cheese over the top of the salad.

Cover the bowl with plastic wrap or a tight lid, and place your salad in the refrigerator to chill for at least 30 minutes.