With a knife, remove the membrane on the back of the ribs.

Rinse and pat dry the ribs.
Brush front and backs of ribs with Chipotle Pepper Jalapeno Glaze. 

Combine paprika, garlic powder, salt, and pepper and sprinkle on ribs, using about 75% on the meaty side of the ribs. 

Wrap ribs in a double layer of heavy-duty aluminum foil.

Cook red potatoes in boiling water to cover 20 to 30 minutes or until tender.

Drain and cool to touch. Cut potatoes into cubes; place in a large bowl.

Whisk together oil and next 5 ingredients; pour over potato, tossing gently.

Cover and chill 1 hour.

Stir in corn and next 3 ingredients.