Preheat the oven to 400°F (200°C).

Wash and scrub the baby potatoes, then slice them in halves or quarters for even cooking.

Spread the potatoes on a baking sheet, drizzle with olive oil, and sprinkle garlic powder, smoked paprika, black pepper, and salt. Toss to coat.

Roast in the oven for 25 to 30 minutes until tender and slightly golden brown.

Cook the bacon in a skillet over medium heat until crispy, about 5 to 7 minutes. Drain on paper towels and crumble once cooled.

Dice the jalapeños, removing seeds for milder heat, and set aside.

In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth.

Mix in shredded cheddar cheese until evenly distributed.

Transfer the cooled roasted potatoes to a large mixing bowl. Add the cream cheese mixture, bacon, jalapeños, green onions, and cilantro. Fold to combine.

Drizzle lime juice over the salad and toss gently to coat.

Serve warm or chill in the refrigerator for about an hour before serving.