Preheat oven to 400°F (200°C).

Wash baby potatoes, cut in half or quarters and arrange on a baking sheet.

Drizzle olive oil over potatoes, then season with garlic powder, smoked paprika, black pepper, and salt. Toss to coat.

Roast potatoes in preheated oven for 25–30 minutes, stirring halfway through.

Cook bacon in a skillet over medium heat until crispy; remove and crumble.

Wash and dice jalapeños, removing seeds if desired.

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

Fold in shredded cheddar cheese into the dressing.

Allow roasted potatoes to cool for about 10 minutes.

In a serving bowl, combine cooled potatoes, dressing, crumbled bacon, jalapeños, green onions, and cilantro.

Drizzle lime juice over the salad, gently toss, and serve warm or chilled.