Preheat the oven to 400 F and line a baking sheet with parchment paper. Set aside.
Bring a large pot of water to boil, on stovetop over medium high heat. Add the peeled and cubed potatoes, then cook for about 15 minutes, or until the potatoes are fork tender.
While the potatoes are cooking, prepare the frozen popcorn chicken. Lay the popcorn chicken out evenly onto the prepared baking sheet. Bake according to the package instructions. Once cooked, remove from oven.
Once the potatoes are fork tender, strain out the water. Add the butter, milk, minced garlic, garlic powder, salt, and pepper. Use a potato masher or a fork to mash the potatoes as smooth or creamy as you like. Mix together until evenly incorporated. Taste and adjust seasonings if needed. Remove from heat and set aside.
Pour the gravy into a microwave safe bowl and heat in the microwave in 30 second increments, stirring each time, until fully heated through.
Drain the canned corn and pour the corn into a microwave-safe bowl. Heat in the microwave in 30-second increments, stirring each time, until fully heated through.
Assemble the bowls by adding a few scoops of mashed potatoes to the bottom and then pouring on the hot gravy. Add a few tablespoons of corn and then top with pieces of popcorn chicken. Garnish with shredded cheese. Enjoy!