In a small mixing bowl, combine the fat-free sour cream, light mayo, chili powder, cumin, diced jalapeno, chopped green onions, and cilantro. Whisk together until smooth and creamy, ensuring all ingredients are well incorporated. Set aside.

Place the diced red potatoes into a large pot and cover them with cold water. Add a pinch of salt, then bring the water to a rolling boil. Reduce to a simmer and cook for 8–12 minutes, or until fork-tender. Drain and let cool.

Transfer the cooled potatoes to a mixing bowl. Pour in the dressing and gently toss to coat the potatoes evenly. Add the diced bell pepper and corn, seasoning with salt and pepper to taste.

Cover with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. Enjoy!