Preheat oven to 400°F. Scrub and dry the potatoes, then pierce each several times with a fork. Rub with olive oil and sprinkle with salt. Bake directly on the oven rack or on a baking sheet for 50–60 minutes until fork-tender. While baking, heat a skillet over medium heat and cook the corn for 5–7 minutes until lightly charred. Transfer corn to a bowl and stir in mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, and garlic powder. Fold in half of the cotija cheese and most of the cilantro. Once potatoes are done, slice open lengthwise and fluff the interior with a fork. Spoon the street corn mixture generously over each potato. Top with remaining cotija cheese and cilantro. Serve immediately with lime wedges.