3 giant potatoes (or 5-6 small), any type
2 ears corn, cut into 2-inch pieces
1/2 lb feta cheese, cut into cubes
6 oz evaporated milk (or more, if needed)
1-2 aji amarillo peppers
1 Tbsp vegetable oil
1 tsp fresh lemon juice
1/4 tsp salt
White pepper, to taste
3 hard-boiled eggs
6 Spanish olives (stuffed with pimiento)
1/4 fresh red bell pepper, julienned (cut into long, thin strips)
1 Tbsp minced flat-leaf parsley
Bring 2 quarts of water to boil in a large pot, and boil the potatoes (in their skins) until almost tender. Add the corn to the pot, and cook for 4 minutes. Remove corn and potatoes, and set aside to cool while you make the sauce.
In a blender, combine the feta, evaporated milk, aji amarillo, oil, lemon juice, salt and white pepper, and blend until a smooth sauce; if necessary, thin with a tiny bit more evaporated milk. Peel and slice the potatoes, and arrange on a large platter. Top with the sauce. Decorate (in the shape of a face, or not) with the corn, eggs, olives, bell pepper and parsley.