Heat oven to 375 degrees. Cut potatoes into small cubes. Place potatoes on a baking sheet coated in cooking spray. Roast for 30-35 minutes until golden brown. Cool. Put potatoes into a large bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeño) to potatoes; toss gently.

Combine 2 teaspoons sauce from the can of chipotle chiles (reserve rest of can for another use), lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours.