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1
In a large pot cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.
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2
In a colander drain potatoes and cool to warm.
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3
Cut the potatoes crosswise into 1/2-inch-thick slices.
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4
Prepare grill.
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5
In a small bowl whisk together the oil, cumin, salt and pepper.
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6
Brush both sides of the potato slices with the oil mixture.
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7
Brush the ears of corn with the remaining oil mixture.
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8
Grill the potato slices for 1 minute per side and transfer to a large bowl.
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9
If necessary, the grilled potato slices can be halved or quartered into bite-size pieces at this point.
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10
Grill the corn for 3 to 4 minutes rotating once a minute and transfer to a plate.
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11
When the corn is cool enough to handle, remove the kernels with a sharp knife.
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12
Add the corn to the potato slices.
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13
Add the red bell pepper, scallions and 1/4 cup cilantro leaves.
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14
Do not stir to combine.
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15
In a food processor or blender combine the seasoned rice wine vinegar, chipotle chile, shallot, garlic, lemon juice and remaining cilantro leaves and puree until smooth.
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16
Season to taste with salt and pepper.
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17
Pour half of the dressing over the vegetables and gently toss to combine.
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18
Add the remaining dressing and carefully stir again.
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19
Cover and let stand for at least 30 minutes to allow flavors to combine.
