In a large mixing bowl, combine the shredded cabbage, carrots, chopped cilantro, and chopped red onion. Toss together until evenly mixed.

In a skillet over medium-high heat, cook the corn kernels for 5–7 minutes until lightly charred. Remove from heat and let cool.

In a small bowl, whisk together mayonnaise, sour cream, crumbled cotija, chili powder, smoked paprika, minced garlic, lime juice, salt, and black pepper until creamy.

Gently fold the charred corn into the dressing mixture until well-coated.

Transfer the corn mixture into the bowl with the cabbage, carrots, cilantro, and onion. Toss until well mixed.

Taste and adjust seasoning as desired. Chill for 30 minutes before serving, garnishing with extra cotija, cilantro, or lime wedges.