Preheat the oven to 400ºF. Arrange the potatoes on a baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and pepper, to taste. Roast for 35-40 minutes, stirring once.

In a small skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the frozen corn and sauté for 5-7 minutes, until the corn starts to lightly brown. Season with salt and pepper, to taste.

Fluff the cooked rice with a fork and then fold in the corn. Spoon the mixture into a large serving bowl or onto a platter, leaving room to display the rest of the ingredients side by side, from left to right in this order: rice, lettuce, cherry tomatoes, red onions, avocado, shredded cheese, and chopped cilantro. Garnish with lime wedges.

To prepare the dressing, place all of the dressing ingredients into a blender and blend until smooth and thin enough to pour over the salad. (Add more water, if needed.) Pour the dressing over the salad and serve.