Wash and dry produce.

Quarter lime. Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice potato into ½-inch pieces.

In a large bowl, combine mayonnaise, half the chili powder (all for 4 servings), and juice from half the lime. Season with salt and pepper.

Drain corn; pat dry with paper towels.

Heat a drizzle of oil in a large pan over high heat. Add corn; cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan.

Turn off heat; transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and scallion whites; cook, stirring occasionally, until beginning to brown and soften, 3-5 minutes.

Meanwhile, open package of pulled pork and drain off any excess liquid; roughly chop into smaller pieces.

Add pork to pan with veggies; cook, stirring occasionally, until pork is warmed through and green pepper is tender, 2-3 minutes.

Turn off heat; transfer pork mixture to a plate. Wipe out pan.

Heat a large drizzle of oil in pan used for pork over medium-high heat. Add potato and season with salt and pepper. Cook, stirring, until coated, 1-2 minutes.

Add ⅓ cup water (⅔ cup for 4 servings); cover and cook, stirring occasionally, until potato is tender and water has evaporated, 10-12 minutes more. (Keep an eye on the potatoes as they cook! Add a splash of water if they begin to brown too quickly.)

While potato cooks, stir half the cotija (save the rest for serving) into bowl with corn mixture. 

Taste and season with salt, pepper, and a squeeze of lime juice if desired.

Top hash with street corn, remaining cotija, and scallion greens.