1-First, place potatoes in a large pot, cover with water, bring to a boil, and add 2 teaspoons kosher salt. Boil until barely fork-tender, about 10 minutes, then drain and let cool.

2-Next, whisk together 1 cup mayonnaise, 1/4 cup chicken or vegetable stock, 1 to 3 tablespoons hot sauce, 2 to 3 tablespoons fresh lime juice, 1 teaspoon sugar, 1 teaspoon kosher salt, 1/4 teaspoon ground red chili powder, and 1 teaspoon freshly ground black pepper in a large saucepan. Add the kernels from 6 large ears of corn and warm over medium heat, stirring occasionally.

3-Then, place the cooled potatoes in a large mixing bowl and add 6 hard boiled eggs, chopped small if desired. Pour the warm corn mixture over the potatoes and stir gently to coat well.

4-After that, add 1/4 cup finely chopped red onion, 1/4 cup crumbled or thinly sliced cotija cheese, and 2 tablespoons chopped fresh cilantro or parsley, then stir once more.

5-Finally, serve warm or refrigerate to chill before serving. Remember, for adaptations like a vegan option, substitute with plant-based ingredients as needed.