Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until well coated. Arrange the wings in a single layer on a baking sheet lined with parchment paper.

Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through.

In a small saucepan, heat the BBQ sauce over low heat until warmed. Once the wings are done baking, toss them in the warm BBQ sauce until well coated.

While the wings are baking, wash and scrub the russet potatoes. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and allow to cool slightly, then cut into cubes.

In a large mixing bowl, combine the sour cream, mayonnaise, cheddar cheese, crumbled bacon, and green onions. Add the cubed potatoes and gently mix until combined. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve.

Preheat a grill or grill pan over medium-high heat. Brush the corn with melted butter and sprinkle with salt. Grill the corn for about 10-12 minutes, turning occasionally, until charred and cooked through.

Plate the sticky BBQ chicken wings garnished with chopped parsley. Serve the loaded baked potato salad on the side along with the charred corn on the cob and lime wedges.