Smoky Potato and Corn Salad with Chipotle Mayonnaise

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1 large red bell pepper

2 tablespoons olive oil

1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick

2 tablespoons white wine vinegar

3 ears corn, shucked

1/4 cup plain yogurt

1/2 cup mayonnaise

1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce

2 tablespoons chopped cilantro

Kosher salt