Place the potatoes in a large pot of salted water and bring to a boil. Cook until just fork tender, about 10 to 12 minutes.

Using a slotted spoon, remove potatoes and place them in a bowl of ice cold water. Drain.

Shuck the corn and break each ear in half. Cook in the same boiling water until tender but not soft, about five to seven minutes.

Immerse the corn in the same ice bath as the potatoes, until cool. Drain.

Use a chef’s knife to cut the kernels off each ear. Place the kernels and fingerling potatoes into a large bowl.

Add grape tomatoes, onion, avocado, and spinach leaves. Add the olive oil and lemon juice, and toss gently to combine.

Season with salt, chili powder, and pepper. Serve immediately at room temperature.