In a pan over medium-low heat, melt the butter. Once melted, add in the diced potatoes and cover. Cook for 18-20 minutes, stirring occasionally, until softened.

Mash the potatoes and add in the soyrizo until it begins to crumble. Cook for 3 more minutes until well combined.

Add in the green onion, corn, hot sauce, garlic powder, onion powder, cumin, and chili powder. Cook for about 3 minutes and stir to combine.

Remove from the heat and add in 1 cup of the shredded cheese. Set aside and let cool.

Place the warmed tortillas on a flat surface. Place a generous amount of the potato mixture, about 2-3 tablespoons, on one side of a tortilla and roll closed. Secure with a toothpick if needed and place on the baking sheet. Repeat until all of the ingredients are used.

Brush the outside of the taquitos with the oil.

Remove from the oven and let cool for about 10 minutes.

Transfer to a serving dish and top with the guacamole, sour cream, the rest of the shredded cheese, and a squeeze of lime juice.