Street Corn Mashed Potato Poppers with Ancho-cado Dip

Ingredients

• 3 lbs. russet potatoes
• 4 1/2 teaspoons salt, divided
• 2 ears corn
• 1 jalapeno pepper
• 1 Tablespoon vegetable oil
• ½ cup cilantro, chopped
• 2 cups shredded pepper jack cheese
• 2 eggs, lightly beaten
• 3 Tablespoons flour
• ½ teaspoon pepper
• 1 ½ teaspoons garlic powder
• 2 Tablespoons Mexican crema
• 1 cup crumbled cotija cheese
• 1 large avocado, skin and pit removed
• ¼ teaspoon cayenne
• 1/8 teaspoon salt
• 1/3 cup mayonnaise
• 1/3 cup Mexican crema
• 2 teaspoons ancho chili powder
• 6 cups vegetable oil
• 3 cups panko breadcrumbs
• 1 lime, cut into wedges