Heat a skillet over medium-high heat. Add corn in a single layer and cook 4–5 minutes until lightly charred. Let cool.
In a small bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
In a large bowl, combine green cabbage, red cabbage, and corn kernels
Pour the dressing over the cabbage mixture. Toss well until evenly coated.
Add cotija cheese and cilantro. Mix gently to avoid crushing the cabbage.
Refrigerate for 20–30 minutes before serving to allow flavors to blend.
Add more lime juice or salt if needed before serving.
