Preheat your oven to 425°F (220°C). Wash, peel, and chop russet potatoes into 1-inch chunks. Soak in cold water for 20-30 minutes, then drain and dry thoroughly.

Toss dried potatoes with oil, half of the chili powder, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, turning halfway through until golden brown and crispy.

In a skillet over medium-high heat, add remaining chili powder, garlic powder, salt, and pepper; toast for 30 seconds until fragrant.

Add ground beef, breaking it apart, and cook for 5-7 minutes until browned.

Stir in frozen corn and pour in water; simmer for about 5 minutes until heated through.

Layer roasted potatoes in bowls, spoon the beef and corn mixture over, and top with shredded cheddar, guacamole, pico de gallo, and sour cream.