Boil the cubed potatoes in salted water for 12-15 minutes until fork-tender. Drain and let cool completely.

Grill the corn for 10 minutes, turning occasionally, until lightly charred. Cut the kernels off the cob.

In a skillet over medium heat, cook the chopped beef bacon until crispy, about 8 minutes. Drain excess fat.

In a large bowl, whisk together mayonnaise, sour cream, and Dijon mustard.

Fold the cooled potatoes, charred corn kernels, crispy beef bacon, and chopped chives into the dressing. Season with salt and pepper. Chill for at least 2 hours before serving.