Step 1) Cut potatoes into chunks (quartered for larger potatoes and halved for smaller). Place unpeeled potatoes in a large saucepan; cover with water. Bring to a boil over high heat; reduce heat to low, partially cover and simmer until potatoes are tender when pierced with fork, about 15 to 20 minutes. Drain; let potatoes cool 10 minutes or until you can handle. Cut potatoes into 3/4-inch cubes.
Step 2) Combine potatoes, corn, eggs, celery, red onion and bell pepper in a large serving bowl.
Step 3) Whisk together oil, vinegar, cilantro, chipotle, garlic, salt and pepper in a small measuring bowl.
Step 4) Pour dressing over potato mixture; toss gently. Cover and refrigerate several hours or overnight.