Blend all marinade ingredients into a smooth paste. Coat the steak and marinate at least 15 minutes.
Sear in a hot skillet for 2 minutes per side, until nicely charred. Let rest for 5 minutes so the juices redistribute.
Meanwhile, cube the potatoes into 1" pieces, toss in olive oil and a pinch of salt, then air-fry at 190°C for 15 minutes until golden and crisp.
Toss corn, pepper, onion, lime, salt, jalapeños, and a generous handful of cilantro together. Blend the crema ingredients and refrigerate until needed.
Build the bowl: start with potatoes, add slices of chipotle flank steak, spoon over street corn, then finish with a generous drizzle of the cilantro crema.