Tuna and Roasted Potato Salad with Avocado-Buttermilk Dressing

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12 ounces baby red potatoes

1 tablespoon extra-virgin olive oil

1 teaspoon chile powder

1 firm ripe Hass avocado, halved

3/4 cup buttermilk

1/2 cup chopped fresh leafy herbs, preferably mixed, such as parsley, chives, basil, and dill

1 tablespoon fresh lemon juice (about 1/2 lemon)

Kosher salt and freshly ground black pepper

1 head of romaine, chopped

1 1/2 cups frozen corn kernels, thawed (or kernels from 3 ears fresh corn)

2 bell peppers, preferably mixed colors, stemmed, seeded and sliced

Two 5-ounce cans solid light tuna in oil, drained