Place the potatoes in a large saucepan or stockpot and cover with salted cold water by 2 inches. Bring to a boil and simmer until the potatoes are fork tender, about 15 minutes. Drain well and set aside.
In a large mixing bowl, whisk together mayo, Dijon, cajun seasoning, garlic, salt, pepper, hot sauce, and lemon juice and zest.
Add potatoes, boiled eggs, bacon, chives and corn to the bowl and toss everything to combine.
Top with additional chive and bacon to garnish.
Cover with plastic wrap and refrigerate until you're ready to serve. I would recommend at least four hours or overnight.
Taste the potato salad once it is fully chilled to see if it needs additional salt.