In a large mixing bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, and finely chopped red onion. Toss until well blended.

Heat a skillet over medium-high heat and add corn kernels. Sauté for about 5-7 minutes until lightly charred.

In a separate bowl, whisk together mayonnaise, sour cream (or Greek yogurt), crumbled cotija cheese, chili powder, smoked paprika, minced garlic, lime juice, and salt and pepper to taste.

Once the corn has cooled slightly, stir it into the dressing mixture until well-coated.

Pour the corn and dressing mixture over the cabbage mixture. Gently toss together until coated.

Taste and adjust seasoning as needed. Chill in the refrigerator for at least 15 minutes before serving.