In a large mixing bowl, combine 4 cups of shredded cabbage, 1 cup of shredded carrots, ½ cup of chopped fresh cilantro, and ¼ cup of chopped red onion. Toss gently until thoroughly mixed.

Heat a skillet over medium-high heat, add 2 cups of corn kernels, and sauté for 5-7 minutes until lightly charred. Stir occasionally until golden and slightly crispy.

In a separate bowl, mix 2 tablespoons of mayonnaise, 2 tablespoons of sour cream or Greek yogurt, and ¼ cup of crumbled cotija cheese. Add 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, 1 minced garlic clove, juice of 1 lime, and season with salt and black pepper until smooth.

Once cooled, add the corn to the dressing mixture and stir well to coat evenly.

Pour the corn and dressing mixture over the cabbage, carrot, cilantro, and onion mix. Gently toss until all vegetables are evenly coated.

Taste and adjust the seasoning with lime juice, salt, or pepper as needed for a balanced flavor.