Fill a large pot with water and bring it to a boil. Add 1 tablespoon salt.
Add the diced potatoes and carrots. Cook for 8 to 10 minutes until tender but still firm.
During the last 2 to 3 minutes of cooking, add the peas and corn.
Drain the vegetables in a colander and let them cool completely.
Place the shredded chicken in a large mixing bowl.
In a separate medium bowl, whisk together mayonnaise, Mexican crema, lime juice, cilantro, jalapeño (if using), salt, and black pepper until smooth.
Add the cooled potatoes, carrots, peas, and corn to the bowl with the chicken.
Pour the dressing over the chicken and vegetables.
Gently stir until everything is evenly coated.
Cover the bowl and refrigerate for at least 1 hour before serving.
Serve chilled on tostadas, crackers, sandwiches, lettuce cups, or as a side dish.
