Preheat your oven to 400°F (200°C).

Wash the baby potatoes thoroughly, then halve them and place in a large bowl.

Spread the halved potatoes onto a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, black pepper, and salt. Toss to coat.

Roast the potatoes for about 25-30 minutes until golden brown and fork-tender.

Cook the bacon in a skillet over medium heat until crispy, then crumble.

Dice the jalapeños and set aside.

In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.

Fold in the shredded cheddar cheese.

Once potatoes are cooled, combine them with the dressing, crumbled bacon, diced jalapeños, green onions, and cilantro.

Gently fold to coat ingredients without breaking the potatoes.

Drizzle lime juice over the salad and toss lightly.

Serve warm or chill in the refrigerator for at least 1 hour before serving.