Prepare Potatoes:

Set oven to 425°F (220°C). Scrub and peel potatoes, then dice into 1-inch cubes. For crispier texture (optional), submerge cut potatoes in cold water for 20-30 minutes, then drain and thoroughly dry with paper towels.

Roast Seasoned Potatoes:

Combine dried potato cubes with 1 tbsp oil, roughly half the chili powder, and a pinch of salt; mix until evenly coated. Arrange in a single layer on a baking sheet. Bake for 20-25 minutes, flipping once midway, until edges are golden and centers are soft.

Cook Beef and Corn:

While potatoes cook, warm a large skillet over medium-high heat. Add the remaining chili powder, 1/2 tsp salt, garlic, and pepper; toast for 30 seconds until aromatic. Add ground beef and cook, crumbling with a spoon, until browned and fully done. Mix in frozen corn and 1/2 cup water. Bring to a simmer, cover, and cook for 5 minutes until corn is hot and liquid has reduced slightly.

Assemble Bowls:

To assemble bowls, place a bed of hot roasted potatoes. Top with the seasoned beef and corn mixture. Garnish with shredded cheddar, guacamole, pico de gallo, and a spoonful of sour cream. Serve at once.