Cut skirt steak into 3 vertical strips. Braid together, then place in a baking pan. Sprinkle with garlic, paprika, red pepper flakes, oregano, parsley and garlic powder. Drizzle with olive oil then bake for 15 minutes until browned. In a saute pan, add olive oil and saute leeks, corn and garlic until fragrant. In a large mixing bowl, add the cooked potatoes, leek mixture, butter and heavy cream. Season with salt and pepper, then use an immersion blender to puree. Stir in Parmesan cheese.